This delicious vegan cornbread is delicious and easy to make. It's both moist and crunchy. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. You can even use it to make cornbread stuffing. For best results, use old-fashioned cornmeal.
This recipe comes to us from Jewish Veg supporter Isa Chandra Moskowitz and her popular Website Post Punk Kitchen


Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes


2 cups
1 cup
unbleached all-purpose flour
2 teaspoons
baking powder
1⁄3 cup
canola oil
2 tablespoons
maple syrup
2 cups
soy milk
2 teaspoons
apple cider vinegar
1⁄2 teaspoon


Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Slice into squares and serve warm or store in an airtight container.

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