Vegan cornbread

    30 min

    Great tasting, easy to make cornbread that uses soya milk and silken tofu instead of animal products.

    4 people made this

    Serves: 9 

    • 125g plain flour
    • 140g fine cornmeal
    • 50g demerara sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 235ml sweetened, plain soya milk
    • 80ml vegetable oil
    • 60g soft silken tofu

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 200 C / Gas 6. Grease an 18cm square baking tin. Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl; set aside.
    2. Place the soya milk, oil and tofu into a blender. Cover and puree until smooth. Make a well in the centre of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour into the prepared baking tin.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.

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    Average global rating:

    Reviews in English (34)


    Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! This is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper."  -  13 Mar 2012  (Review from Allrecipes US | Canada)


    This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you could also right away identify it as corn bread. My tasters gave it the thumbs up. My one comment is that it was really dense. It didn't have the sponginess and softness of cornbread--almost more dumpling-like, with a pretty doughy texture even when cooked through. That aside, it was still very tasty and enjoyed by many.  -  07 Jul 2011  (Review from Allrecipes US | Canada)


    we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a super nice lemony coffee cake ish thing.  -  14 Feb 2012  (Review from Allrecipes US | Canada)