Yogurt Cornbread (Vegan / Plant-based)
Prep time: 
Cook time: 
Total time: 
  • 1 cup oat flour*
  • ⅔ cup corn meal
  • 3 tbsp sugar
  • ½ tsp salt
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tbsp flax meal
  • ¼ cup olive oil
  • ½ cup plain non-dairy yogurt
  • ½ cup milk
  • 3 tbsp water
  1. Preheat oven to 425 degrees.
  2. In a bowl mix together the dry ingredients. Once that is well combined, add in the wet ingredients and stir.
  3. Spray an 8X8 baking dish with cooking spray and pour the cornbread mixture into the dish. Bake the cornbread at 425 degrees for 22 minutes or until the outsides are lightly browned.
  4. *For the oat flour, I blended some oats in my blender until it was in a powder/flour form. I haven't tried this recipe with wheat flour, but I bet that would also work as well. I also think rice flour would work.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/yogurt-cornbread-vegan-plant-based/