Light and Fluffy Vegan Cornbread


  • 2 c. coarse cornmeal
  • 1 1/2 c. whole wheat flour
  • 1/2 c. unbleached all-purpose flour
  • 1 Tbsp. + 1 tsp. baking powder
  • 2 tsp. salt
  • 2/3 c. maple syrup or honey
  • 1/2 c. olive or canola oil


  1. In a medium bowl, sift and mix dry ingredients together.
  2. In a separate bowl, mix wet ingredients together. Mix into dry ingredients.
  3. Scoop into oil-sprayed muffin tins and bake at 350 degrees for about half and hour.
Browse Cook(s): Susanne Kirlew

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.