Vegan Cornbread

This cornbread turned out delish! I normally make a different recipe with Greek yoghurt (also amazingly tasty) but this one is vegan, absolutely no dairy used. And still, it was moist and full of taste.  Here's what you need:


  • 2 Cups Cornmeal

  • 1/2 Cup Wholegrain Flour

  • 2 Cups Water

  • 1/2 Cup Virgin Olive Oil

  • 25gr yeast

  • 1tbs salt


  1. Preheat oven to 180°C.
  2. Lightly grease a pan with some olive oil (I used a 24cm spring-form).
  3. In a big bowl add the cornmeal, the wholegrain flour, and the yeast (dilute it with warm water first).
  4. Add the olive oil and water slowly until you have a nice batter (it'll be lumpy because of the cornflour but that's fine). 
  5. Bake for 30'-35' in total but do check after 20' if it's becoming golden brown.
  6. Let it cool for 10'. I love eating it warm. 


We ate it in a day, everyone went crazy.

I'll upload the dairy recipe next week so stay tuned!