Breads, Comida Latina, Dairy Free, Recipes, Snacks

Easy Cornbread

April 20, 2010
Baking cornbread in a loaf pan allows one to avoid all the North-South contentious battles over what true cornbread really is. Out of the cast iron skillet it is more acceptable to say, I don’t know, add sugar. It also makes it much easier to toast a thin slice then slather it with enormous amounts of butter and honey. I also enjoy baking cornbread in a muffin tin, so maybe I don’t know a thing about real cornbread but whatever, I’m from Iowa, not Georgia and this is how I like it.

Cornbread is essential for dipping in chili and really meaty stews of all kinds and since we are nearing the end of stew season I wanted to post this recipe before it was too late.

This recipe can’t be easier (honest to god, my lil’ jalapeños can basically make them on their own if I hand them the ingredients), and it is dairy-free which is great if you have any milk sensitive people in your lives, if not you can substitute buttermilk or whole milk for the soy milk.

Easy Cornbread

Yield: 1 Loaf

A basic, slightly sweet cornbread recipe made in a loaf pan for easy slicing. Dairy free!


  • 1 cup white whole wheat flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup plain soy milk
  • 1/2 teaspoon cider vinegar
  • 1/4 cup vegetable oil
  • 1 large egg


  1. Heat oven to 350°F and grease a 9-inch loaf pan or a 12 well muffin tin or a 9-inch cast iron skillet.
  2. Combine all dry ingredients in a medium bowl. Combine all the wet ingredients in a separate bowl and whisk until smooth. Add remaining ingredients and stir just until moistened. Scrape batter into the loaf pan and bake in the middle rack for 30-35 minutes. If you want to make muffins or use a skillet increase the oven's heat to 400°F and bake until a toothpick inserted in the middle comes out clean, about 12 to 15 minutes.

You Might Also Like