Recipe: Everybody Eats Cornbread

This vegan, gluten-free recipe can easily be doubled, and the leftovers frozen or toasted for breakfast.


3/4 cup (115 g) cornmeal
3/4 cup (125 g) masa
3 Tbsp. (42 g) brown sugar
2 tsp. chile powder
1/2 tsp. salt
1 cup silken tofu
1/4 cup olive oil
1/4 cup + 2 Tbsp. unsweetened soy milk
2 tsp. baking powder


Preheat oven to 425°. Oil a heavy 5x8 ish pan. Mix together dry ingredients. Cream tofu with other wet ingredients, reserving 2 Tbsp. soy milk, using a hand blender or mixer. Stir into dry ingredients until well mixed. Let stand 10 minutes. Mix remaining soy milk with baking powder and stir into batter. Spoon into greased pan. Bake until lightly browned and cooked through, about 20 minutes.