Hello friends! Here’s the recipe for the delicious vegan cornbread I mentioned yesterday. It makes a lovely centerpiece to any meal, be it breakfast, lunch, or supper!

I’ve made so many versions of this cornbread, and shared it with countless people. I’m always so pleased at the strong reactions it seems to inspire. Ah, the delights of comfort food!  I could seriously eat homemade cornbread every day of my life and be really happy about it. As long as it was at least something like this one!:)  

Those of you readers who know me, like as in, if you’ve been in the kitchen with me, probably know I love all my homemade breads best either fresh from the oven, or pan-toasted in something not so vegan– butter or ghee– but unrefined coconut oil works well too! These days I’ve also been smearing it with my current favorite topping, Nettle Pesto! (recipe coming sooooon!)

When we were eating this cornbread out in the garden, we got talking about the cornbreads of our childhood. Every one of our mothers relied on Jiffy Cornbread! I guess that’s pretty usual. My mom, though, made a very unusual casserole with it that I’m pretty sure she came up with herself. It sounds sooo weird but we all actually loved it. (frozen broccoli, stewed tomatoes, and canned tuna topped with Jiffy cornbread! ) I might have to try making it again sometime, just to see if it’s still appealing!

But sometimes, come to think of it, it’s nice to leave those really happy food memories  just the way they are, instead of over-analyzing them with my way more particular tastebuds!  I was talking with James about S’mores the other day and how the last time I had them, they just weren’t as great as I remembered. I still enjoyed them, they just weren’t the ecstatic experience of those childhood campfires!


1 1/2 cups cornmeal

1/2 cup unbleached flour, oat flour, or rice flour (for gluten-free)

1/3 cup coconut oil, melted (preferably unrefined, but either will work fine)

1/3 cup coconut sugar, or organic cane sugar

1 cup nut milk or coconut milk

1 tablespoon apple cider vinegar

3 tablespoons ground flax seeds

6 tablespoons water

1 1/2 teaspoons dried rosemary, ground in a mortar or in a spice grinder

1 teaspoon baking soda

1 teaspoon salt

up to 1/2 cup water, only if needed


For the vegetable topping:

1 medium onion, diced about 1/2″

about 2-3 cups of raw cauliflower, chopped

1/2 large red pepper (or a whole smallish one), diced about 1/2″

2 tablespoons unrefined coconut oil

1/2 teaspoon salt

about 1 teaspoon fresh rosemary, minced


Preheat your oven to 350 degrees.

Then, in a measuring cup or a very small bowl, mix the ground flax seeds into the water until the flax seeds are hardly lumpy at all. Then, in another measuring cup, add the apple cider vinegar to the nut milk or coconut milk. Stir it in and it should curdle right away. Put the curdled milk into your mixing bowl, and melt the coconut oil in the measuring cup you had the milk in. Once that’s done, whisk the oil into the milk and the water/flax mixture. Set a sifter over a plate and put the cornmeal, flour, salt, sugar and baking soda into the sifter, or mix these things together in another mixing bowl. Be sure to crush any lumps that are in the baking soda with your fingers as you add it. Mix the dry ingredients into the wet ones, and add up to 1/2 cup of water if the batter seems too thick to pour easily from the bowl.

I like to bake this cornbread in a 12″ cast iron skillet. Pour the cornbread batter into a well greased baking pan or skillet and put it in the oven. Set the timer for 30 minutes. At that point, I get the veggies prepped, and cook them briefly.

Melt the coconut oil in a 12″ skillet. Sauté the onion and the salt in the oil over medium-high heat on their own for about 2 minutes, then add the rest of the veggies, and stir fry for another 2 minutes or so, or until they begin to get tender. Turn off the heat. When the pan of batter has been in the oven for about a half hour, open up the oven and check on the cornbread. It should be looking a little more than half way cooked. Spread the veggies over the top of the bread so that they are aesthetically pleasing, and put the pan or skillet back in the oven. In another 15 minutes, check on the cornbread. Take a nibble from the middle of the pan and if it seems too wet put it back in for another 10 or so. If it doesn’t, it’s done! Slice up, serve with Nettle Pesto and whatever else you might fancy… sooooo goooooood !

so, I would love to hear….

How long has it been since you made cornbread?

Have you ever put vegetables in your cornbread, or tried vegan cornbread?

Do you have any favorite cornbread recipes from your childhood you remember? Any favorites now?

Any childhood favorites you don’t really love the same way anymore?



2 thoughts on “Vegan Veggie Rosemary Cornbread!

    1. Haha! That’s really funny! I was wondering how she ever came up with that interesting combination! 🙂


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