Vegan cornbread

Vegan cornbread

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

Flip Wibbly

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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