View all Recipes


Recipe courtesy of: 

1 ½ cups cornmeal
¼ cup soy flour
½ cup dry milk
½ tsp salt
2 ½ Tbsp oil
2 ¼ tsp baking soda
2-3 Tbsp honey
1 ¼ cups water (approx.)

Combine dry ingredients and mix thoroughly.

Add oil and honey.

Add water. More or less water may be needed depending on the grain of the cornmeal. Batter should pour from a spoon but not be runny.

Pour in a greased 8x8 pan. Bake 20-30 minutes at 375° F. Serve warm with honey and butter.

Serves 4-6

Leftover cornbread can be fried with butter for a breakfast treat or can be grated and used as a toppings for cobblers and casseroles. Leftover cornbread also makes excellent bread pudding.