Vegan Cornbread

 If you were raised was raised on crispy cornbread, this recipe is ideal. If you prefer sweetness to your cornbread, just add a little agave nectar or honey. 

  • 1-2 tablespoons canola oil
  • 1½ cup unsweetened almond milk or rice milk
  • 2 teaspoons apple cider vinegar 
  • 1 cup yellow cornmeal
  • ¼ cup coarse-ground cornmeal
  • ¾ cup all-purpose flour or whole wheat 
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda 
  • 1 teaspoon salt
  • 1 container plain soy yogurt or coconut milk yogurt
  • 1 jalapeño, seeded and minced (optional)
  • ½ red bell pepper, finely chopped (optional)
  • 1 cup corn, fresh or frozen (optional)

Preheat oven to 425°F (220°C). Add 1 tablespoon of oil to bottom of cast iron skillet or 9” baking pan and preheat while mixing cornbread. Mix almond milk or rice milk with vinegar and set aside. Combine all dry ingredientsin a medium- size bowl. Then add yogurt, almond (or rice) milk and vinegar. Mix well. Stir in jalapeño, red bell pepper and corn. Remove pan or skillet from oven, pour in mixture and return to oven. Be careful not to burn yourself on the hot pan or skillet in this process. Cook for 20-30 minutes or until top is light brown in color. Remove and let cool for 10 minutes before serving.

Variation: Simple Cornbread

This recipe can be used for Cornbread Dressing. Preparation is identical to the instructions above.

  • 1 cup yellow cornmeal 
  • 1 cup all-purpose flour
  • teaspoons baking powder 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 container plain soy yogurt or coconut milk yogurt 
  • 1 cup unsweetened almond or rice milk 
  • 1-2 tablespoons oil for iron skillet or pan


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.