Baking,  Buffet,  Sides,  Starter

American Style Corn Bread

Native Americans used corn before the settlers arrived and those Europeans who lived in the southern English colonies learned how to cook corn dishes. Cornbread was popular during the American Civil war because it was cheap. Over the years the recipe has been adapted and many variations created.


  • 8 ozs 1 ½ Cups Yellow Cornmeal
  • 6 oz 1 ½ Cups Plain Flour
  • 300 mls 1 ½ Cups Soya Milk
  • 2 Egg Replacement
  • 4 Tbsp Baking Powder
  • 3 Tbsp Olive Oil
  • 2 Tbsp Caster Sugar
  • 1 Tbsp Salt
  • 2 Tbsp Melted Vegan Margarine
  • For Greasing Vegan Margarine


  • Preheat oven to 210c and grease an loaf tin 9 by 4 inches in size at least 2 inch in depth.
  • Into a bowl add the cornmeal, flour, baking powder, sugar and salt. Stir well together.
  • Make up egg replacer according to packet instructions and beat the milk in. Add to the melted margarine and mix well.
  • Add to the flour mixture and stir until a sticky dough has been made.
  • Push the dough into the loaf tin and smooth over the top. Cook for 30 minutes then turn down the oven to 160c and cook for a further 10 minutes.
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Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals! We originally wanted to create a place for all these recipes to go so we originally thought of a cookbook. However, an online database allows us to not only avoid various stains and spills, we’re also now able to share our recipes with the rest of the web. Non-Vegan friends that come around for meals are always surprised at how delicious our various starters, main meals, desserts and everything in between taste so good! They’re always asking how we make them so wonderful without using animal products – this site lets them and everyone else know how we do it!

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