Vegan Cornbread

This cornbread recipe is just awesome. It is way better than my mother in law's recipe which is laden with butter. I've made it about a dozen times already!


1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup canola oil


1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the soy milk and canola oil to the flour mixture.
5. Beat just until smooth (do not overbeat.)
6. Turn into prepared baking pan. Bake for ~20 minutes, or until a toothpick inserted in the middle comes out clean.

Nichole Porath

Nichole is a blogger, elite level runner, and coach. She ran professionally for Brooks for two years after qualifying for the 2012 US Olympic Marathon Trials. During that time she founded TNC endurance, where she coaches and motivationally speaks to organizations large and small. This blog details her rise to national-level racing, and continues to follow her as she gets back into racing after starting a family. Read on, friends!

No comments:

Post a Comment