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Vegan Cornbread

Vegan Cornbread

Joyce Sunde


  • 1 ¼ cup of flour (I use organic sprouted whole wheat flour)

  • 1 cup of corn meal

  • ⅔ cup of sugar

  • 1 teaspoon of salt

  • 1 tablespoon of baking powder

  • 1 ¼ cup of plant milk (I use almond milk)

  • ⅓ cup of canola oil


In a mixing bowl, whisk together the dry ingredients until they're well-blended.

Add in the plant milk and canola oil, whisking until the mixture's smooth, but do not over-mix.

Pour your batter into a lightly greased 8x8 cake pan.

Bake at 400 degrees for 20-25 minutes, or until a cake tester comes out clean.

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