Vegan Southern Cornbread


2 & 1/12 Soy Milk

1/2 EVOO

2 tbs. Vanilla

1& 1/2 cups Raw Brown Sugar

2 Cups Whole Wheat Pastry Flour, sifted

2 Cups Cornmeal, sifted

2 tsp, Baking Soda, sifted

1/2 tsp. Sea Salt


Preheat oven to 400 degrees.

In stainless steel bowls mix Soy Milk, oil, Vanilla, Brown Sugar and blend.

In a separate bowl, combine flour, cornmeal, baking soda, salt and blend.

Mix the dry with the liquid ingredients and whisk together until well blended.

Use a 9×9 baking pan oiled and pour ingredients in.  Bake until golden browned.  Stick a toothpick in to test.  Cool before you cut.

This photo looks like it is burnt, but actually it was so delicious, melted Miyoko’s butter in the middle while it was piping hot.  This is great served with bean and rice dishes.  It reminds me of my mother, and our southern roots.  Cornbread can definitely be a comfort food.  Enjoy!



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