Amazing Multigrain {vegan} Cornbread

This is the first Thanksgiving in a while that I haven’t been home and I haven’t spent the entire day making and eating traditional Thanksgiving day foods. It is as exhausting as it sounds, in case you’re wondering. I usually spend Black Friday recovering.

This year I was in Portland with Sis and Dad and we decided to have a bit of a non-traditional Thanksgiving meal. First of all, Sis eats mainly vegan/vegetarian food, so she wasn’t into Turkey. Although Dad and I like turkey, we don’t go crazy for it. Typically the only time of year I make turkey is Thanksgiving, sometimes Christmas. Second of all, Sis is in the middle of trying to sell her house and the goal, while I’ve been here, has been to try to use up existing ingredients. And, third of all, Sis and Dad are eating very specifically right now and I’m supposed to be easing myself into an anti-inflammatory diet (more on that in a future post) so we didn’t want a ginormous spread of food and we decided to try to have a mostly vegan Thanksgiving.

Enter this vegan cornbread.

I did a brief search to find a cornbread recipe that looked acceptable enough to try and found one at Nora Cooks. Not only did the pictures of the cornbread look good but so did the part where Nora talked about everyone in her family going ga-ga over it.

You will see from my ingredients list and pics that my cornbread looks nothing like Nora’s and I’m sure it tastes nothing like it as well. What happened when I started to make the cornbread is I realized Sis had no all-purpose flour. She had a tiny amount of whole wheat flour and a new package of barley flour from Bob’s Red Mill. Because I knew I was going to need some flour later for a baked mac and cheese dish (non-vegan), I decided to reserve some of the whole-wheat flour. I replaced half a cup of whole-wheat flour with barley flour.

Then I decided to ditch the granulated sugar and go or brown sugar. I’ve made several successful cornbread recipes in the past using brown sugar. And I had no idea where Sis kept her white sugar at the time that I was rooting around her kitchen so it seemed like kismet to use the brown sugar instead.

Lastly, I’m a sucker for buttermilk in recipes so I made a vegan buttermilk with almond milk + apple cider vinegar and then I had to add some baking soda into the mix to counteract the buttermilk.

The result was an amazing tasting, whole grain cornbread that everyone went ga-ga over. My only complaint is that it’s a delicate texture and a bit crumbly. You have to let this cool completely before cutting into it or it will crumble everywhere. Once it’s cool it holds its shape but still has delicate texture. I find it’s easiest to eat this bread with my hands ripping chunks of bread from the piece I’ve cut for myself. For any errant crumbs, I pinch them together with my fingers and pop them in my mouth!


  • ¾ c. whole wheat flour
  • ½ c. barley flour (can substitute another flour or use  1 ¼ c. of whatever flour you choose)
  • 1 c. yellow corn meal
  • ¾ c. brown sugar (not packed)
  • 1 tsp. salt
  • 1 T. baking powder
  • 1 tsp. baking soda
  • 1 ¼ c. unsweetened almond milk mixed with 1 T. plus ¾ tsp white or apple cider vinegar or fresh lemon juice
  • ⅓ c. oil (I used canola)


  1. Make almond milk butter milk by stirring together the almond milk and vinegar or lemon juice and allowing to sit for 5 to 10 minutes. It should be curdled by the time you use it.
  2. Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 8-inch round cake pan. You can also oil an 8-inch cast-iron pan.
  3. In a large bowl, combine the flours, cornmeal, sugar, salt, soda and baking powder and stir. Pour in the almond milk buttermilk and oil. Stir until well combined. Pour batter into prepared pan.
  4. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. (I baked mine for 20.)

Recipe rating: 

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