How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cornbread (Vegan Style!)?

You need 8 ingredients. The key ingredients include: 1 tablespoon refined coconut oil, melted or 1 tablespoon safflower oil, plus a little more for the baking pan, 1 1/2 cups yellow cornmeal, 1 1/4 cups whole wheat pastry flour, 3/4 cup evaporated natural cane sugar, and more.

Is Cornbread (Vegan Style!) suitable as vegetarian?

Yes, Cornbread (Vegan Style!) falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Cornbread (Vegan Style!)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread (Vegan Style!) Recipe

Name: Cornbread (Vegan Style!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon refined coconut oil, melted or 1 tablespoon safflower oil, plus a little more for the baking pan; 1 1/2 cups yellow cornmeal; 1 1/4 cups whole wheat pastry flour; 3/4 cup evaporated natural cane sugar; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1 1/2 cups soymilk; 1/2 cup silken tofu

Bake this irresistible Cornbread (Vegan Style!) at home. Made with coconut oil, yellow cornmeal, whole wheat pastry flour and evaporated natural cane su…

This Cornbread (Vegan Style!) relies on simple, everyday ingredients such as yellow cornmeal, whole wheat pastry flour, baking powder and fine sea salt. It comes together quickly and makes 4 servings, at about 450 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 tablespoon refined coconut oil, melted or 1 tablespoon safflower oil, plus a little more for the baking pan
1 1/2 cups yellow cornmeal
1 1/4 cups whole wheat pastry flour
3/4 cup evaporated natural cane sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/2 cups soymilk
1/2 cup silken tofu

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
450 kcal
Category
Vegetarian

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Cornbread (Vegan Style!)

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