Festive Corn Bread


  • 2 c. unbleached flour
  • 1 c. whole wheat flour
  • 1 Tbsp. + 2 tsp. aluminum-free baking powder
  • 1+1/2 c. creamed corn
  • 1/2 c. mild salsa
  • 1/2 c. green chilies, chopped
  • 1/2 tsp. sea salt
  • 2 Tbsp. pure maple syrup or agave nectar
  • 1/2 c. canola oil
  • 1/2 c. soy milk


  1. In a large bowl mix all the dry ingredients together.
  2. Make a well in the middle and put all the rest of the ingredients in except the mild salsa. Blend until smooth, then slowly stir in the salsa until mixed in.
  3. Pour into a 9 x 13 inch baking pan or 2 loaf pans sprayed with vegetable oil spray.
  4. Bake at 350 degrees F for 20 – 25 minutes or until a toothpick inserted in the middle of the corn bread comes out clean. Should be a golden brown on top.
Browse Cook(s): Linda Johnson Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.