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Absolutely Delicious Holiday Cornbread

What you need: 

1 1/4 cups unbleached flour
3/4 cups yellow corn meal ( I use Quaker Yellow Corn Meal)
1/4 cup natural sugar (I use Florida Crystals)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk (I use Silk Soy Milk)
1/4 cup vegetable oil
1 tablespoon corn starch + 1 tablespoon of water
1 (15 ounce) can whole kernel sweet corn, optional
1/2 cup pimentos, optional

What you do: 

1. Heat oven to 400 degrees F. Grease muffin pan. Combine and mix dry ingredients.
2. Stir in milk, oil and cornstarch mixture, mixing just until dry ingredients are moistened. If using the sweet corn and pimentos, pour into mixture at this time and mix well.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve warm. This is a great recipe with Holidays coming up.

Preparation Time: 
10 min
Cooking Time: 
Recipe Category: 


These turned out delicious. Made a mint chutney to go with them, but I'd imagine they'd taste excellent with a side of sweet potatoes or yams—family ate 'em up quick. Very simple to make too.  ;)b


I am not vegan but my daughter is allergic to wheat, eggs and dairy  and after a lot of failures substituting THREE basic ingredients in breads i found this great site. This was my first experiment and the results were GREAT!!! In less than half an hour there were only 6 muffin sized cornbreads and they didn't get devoured because i quickly hide them!
I replaced the wheat flour by oat flour this ratio 1 C: & 1 C 1/8 oat flour...
Thanks a lot! They are truly delicious and everyone in  family loved them! I used soy formula (all i had!) and added a tablespoon of sugar...


I've been looking for a good cornbread for years, and finally found it tonight.  This stuff is delicious!!!  I didn't have canned corn, so I used frozen.  I also added 1/4 cup sugar, because we like it a bit sweet.  I always bake my cornbread in a cast iron skillet.  I heat it up with a pat of earth balance in it on the stove.  When the oleo is melted & sizzling, I add the batter & quick put it in the oven.  It makes a great crust.  25 minutes was just right.  This and some chili make a perfect cold weather meal!


This is a great recipe!!!
My whole family of non vegans were very impressed. It tastes just like the one we buy in a place here in Mexico.
I'm making them again today hehe, and my mom asked me to make two batches. ;)b


This was amazing!!! I made 12 cornbread muffins and they were gone fast!! Definetly a keeper


This recipe produced a delicious, hearty cornbread with a nice crusty top. Pretty and presentable. It was easy to make. Not too sweet. I also served it with maple syrup drizzled on top, per a suggestion of a reviewer. Delicious!


Mmm. This is good cornbread. Not too floury, not dry..tasty! I used ww pastry flour, 1/2 water and 1/2 soy milk.  I would have added the corn, but didn't have any.  ;)b


This bread is absolutely wonderful! I added some dried Italian seasoning blend, which made it very savory.  I did not use corn, but it still was wonderful.  It was moist and delicious.  Next time I think I will double the recipe, since my family enjoyed so much.  Also, I made it in my loaf pan instead of as muffins, it took more time, but was still great. 


I completely forgot to add the baking powder  :-\ and my husband still ate three pieces (I made it in a pie pan and sliced it into eight) during our thanksgiving.  :) I'm not recommending that you try it without the baking powder... but it's a testament to how good the recipe is that I can screw it up that badly and it still was a hit!


If you're still looking for a Thanksgiving recipe, make this! The sweet corn is a great idea for adding a little sweetness and moisture. I did use vanilla soymilk & it turned out fine, can't taste the vanilla. This cornbread is perfect!



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