Total Time
Prep 10 mins
Cook 25 mins

This cornbread recipe was used at the VNA's Mad Veggie Scientist Chili cook-off booth in 2007.


  1. Preheat oven to 425.
  2. Lightly oil a 9-inch square baking dish.
  3. Combine soymilk and vinegar and let stand.
  4. In a large bowl, mix dry ingredients.
  5. Add soymilk mixture and oil.
  6. Stir just until blended.
  7. Spread the batter into pan.
  8. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Most Helpful

I will definitely make these again. After reading the reviews about crumbliness, I decided to sub brown rice syrup for half the sugar (it's sticky, so it'll make stuff stick together, right?). I also made 12 muffins instead of a pan, and after 20 minutes, they were overdone but they're not crumbly!

vegan chef lena December 31, 2010

Very nice cornbread recipe. It was a little more crumbly than I would have liked, had a hard time cutting it into pieces, but I'm wondering if I overcooked it a bit, should have taken it out right at 20 minutes instead of 24 or 25. I had to make one swap and used almond milk instead of soy, which I think was fine. Thanks very much, I'll come back to this one again for sure.

magpie diner June 20, 2010

Great cornbread recipe! I made muffins out of the recipe and in my oven they took 14 minutes. I served them with all bean chili. Thanks for posting! Made for Spring 2009 PAC.

AcadiaTwo March 31, 2009