Cornbread Recipe-It's like butta, baby!

Lentil recipe  here

Lentil recipe here

I made this cornbread eight times before I was satisfied. I was too busy trying to capture the texture, flavor and moisture of how cornbread used to be for me 3 years ago (before I became a vegan). Mission accomplished.

Wanna know what the "secret" ingredient is? Earth Balance vegan margarine. It's everything in this recipe.

I think you will love it, too. Let me know what you think once you make it. Also, don't forget to check out the YouTube video I made featuring this recipe.

Much love to my Instagram bud, @quejimenez for helping me get this recipe right!


by Brown Vegan

Prep Time: 10 mins

Cook Time: 23 mins

Keywords: bake vegan

Ingredients (Serves 5)

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • ½ cup raw sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ¼ cup almond milk
  • 1/3 cup canola oil
  • 1 Ener-G “egg”
  • 6-7 ¼ teaspoons vegan margarine


1. Preheat over at 400º

2. Make your Ener-G “egg” then place it to the side.

3. In a large bowl, cornmeal, sugar, salt and baking soda.

4. In a separate bowl, mix together almond milk, canola oil and Ener-G egg.

5. Add wet ingredients to the dry ingredients until just combined-being sure not to over mix the batter.

6. Add in the vegan margarine.

7. Pour into a baking pan and bake for 25 minutes or until a toothpick comes out clean.

Cool for about 10 minutes before enjoying.

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