12/09/2014 12:17 pm ET Updated Feb 08, 2015

No-Fuss Vegan Cornbread


Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: A cornbread that's everything you want it to be.

This is my Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. I use fine cornmeal or corn flour in the recipe, which creates a texture that isn’t too rich or dense, but isn’t quite cake-y either. Everything about this cornbread is a delightful compromise.

More: What pairs better with vegan cornbread than vegan chili?

I love to keep a batch of cornbread around at this time of year, especially for dipping into soups and stews or to serve with a warm tofu breakfast scramble. The cornbread keeps nicely for two or three days, and you can reheat the leftovers in the oven (or microwave) for a quick and comforting afternoon snack. If you do serve it on its own, try topping it with a dollop of coconut oil.

No-Fuss Vegan Cornbread

Makes 8 to 10 pieces

2 teaspoons apple cider vinegar

2 cups soy milk

1 1/2 cups finely ground white or yellow cornmeal, or corn flour

1 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons organic sugar

1/3 cup canola oil

See the full recipe (and save and print it) here.

Photos by Alpha Smoot

Gena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.



This article originally appeared on No Fuss Vegan Cornbread

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