Moist Vegan Cornbread with Blueberries

Prep Time: 10 Min / Cook Time: 35 Min / Ready In: 45 Min / serves 8


  • 1/2 cup maple syrup
  • 1/3 cup canola oil
  • 1 cup plain soymilk
  • 1 cup whole wheat flour
  • 1 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup fresh blueberries


Heat oven to 350 degrees. Stir first three ingredients together. In another bowl whisk together the flour, cornmeal,  baking powder and salt. Regular salt will work as well. Mix wet and dry ingredients together and pour into a greased 9×9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

With Love

We doubled it and baked it in 13 x 9 pan. It made them thick and wonderful. The original recipe asked for 2/3 cup of maple syrup but they were a little sweet. Half a cup or less would be plenty. Also note from original recipe, “I don’t like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.”


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