Basic Corn Bread


Yield: 6 Servings


  • 1½  cups yellow cornmeal
  • 1½ cups flour
  • 6 Tablespoons sugar
  • 1 Tablespoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups plain rice or soy milk
  • 2 large eggs
  • ½ cup vegetable or corn oil


Preheat oven to 400 F.

Oil an 8 x 11 x 2-inch baking dish. Set aside. Combine the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Mix together with a whisk, until blended. Whisk together the soy milk, eggs and oil in a small bowl. Pour the egg mixture into the cornmeal mixture, and stir with a large spoon until just combined. Pour the batter into the prepared baking dish. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. Pingback: Hold the Milk Please!

Leave A Reply