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# Cornbread
- URL: https://www.foodconsumer.org/cornbread_0224110714/
- Published: 2011-02-24T20:14:00.000Z
- Updated: 2026-09-22T15:56:53.000Z
- Description: An egg-free cornbread from Neal Barnard's Food for Life, using soymilk soured with vinegar for a moister crumb than the traditional version. It bakes in a 9-inch square dish at 425F for 25 to 30 minutes and serves eight.
- Author: Food Consumer
- Tags: Baked Goods, Recipes & Dining, #vivvo-import

*(Serves 8)*

This cornbread, made without eggs, is delicious, and slightly more moist than traditional cornbread.

1-1/2 cups soymilk  
1-1/2 tablespoons vinegar  
1 cup cornmeal  
1 cup unbleached all-purpose or whole wheat pastry flour  
2 tablespoons raw sugar or other sweetener  
3/4 teaspoon salt  
1 teaspoon baking powder  
1/2 teaspoon baking soda  
2 tablespoons oil

Preheat oven to 425F.

Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Serve hot.

Recipe from [*Food for Life*](http://www.pcrm.org/shop?ref=foodconsumer.org), by Neal Barnard, M.D.

*Originally published on PCRM.org and republished with permission*