Tasty Tuesday: Recipe – Vegan Cornbread



It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!


I had to get cornmeal for my pizza stone and I really wasn’t using a lot of it, so I decided to try and make something with the excess!


The back of the package offered the cornbread idea, and looking at it I said: I bet I can make that vegan. And I did. And handed it out to friends and got the thumbs up.

Next time I’m going to make it to go with some vegan chilli too!


Make Your Meal Even Healthier Tip:


I wouldn’t mess with this one too much and baking is kind of a delicate science, but my suggestion is to share it. It’s hard not to eat more than a few pieces, but it’s easier to be the baked goods fairy and make your friends happy as well!



Click through for recipe!…






Make 1 Loaf (approx 9 pieces)



– 1 cup med grind cornmeal

– 1 cup whole wheat pastry flour

– 1/2 tsp salt

– 1 tbsp baking powder

– 1 flax egg

– 1 cup almond milk

– 1/4 cup vegan butter




Preheat oven to 425.


Grease a baking pan (8×8 or loaf pan) with vegan butter, or line with parchment paper and spray with cooking spray.


Sift the dry ingredients together in a bowl, then add in the flax egg, milk and butter.


Beat with a mixer until it’s smooth (approx 1 min), and then pour evenly into pan.


Bake for approx 25 mins until golden and a toothpick comes out clean.


Serve warm, with vegan butter (optional).






Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!


photos and recipe by: Christine McAvoy