Who Couldn't Use Some Comforting Cornbread Right Now???

Deliciously soft cornbread was always one of my favorite foods growing up. I loved it warm with butter and fried foods on the side. Or with habichuelas guisada (Puerto Rican stewed beans). Really cornbread can go with any meal. Or even on its own, as a breakfast or snack.

Cornbread is one of those foods that is always comforting. It’s a warm hug on a bad day. It’s a soft kiss to your soul when the day has just been too much. In these weird times I have been making it more often.

And cornbread is one of those foods that every family makes differently. Some like it to be dry. Some like it crumbly. Some like it soft like a cake. Some like it dense. I tend to fall into the dense camp. I like a cornbread I can easily dip in whatever sauce or gravy is also being served. I’ve never been a fan of the ones that are dry, gritty, and fall apart when touched. And when I say not a fan, what I really mean is I will of course still eat it and love it. Because all cornbread is love.

The other thing I love about cornbread is that you can easily adjust the recipe to include other elements. I mix fresh corn kernels into mine usually. But you can also mix in chopped roasted jalapeños. Or really anything you like. I will sometimes mix in maple syrup and fresh blueberries, for when I want to serve it as a breakfast pastry.

I’m posting my basic cornbread recipe. You’ll love it as is, but you can also feel free to experiment with adding in other flavors. However you prepare it, make sure to cook with intention. Whenever you prepare food, you infusing you’re energy into it. Try to bake this one with love and comforting energy.

Comforting Cornbread

  • 1 c Unsweetened Plant Milk (I use soy)
  • 1/4 c Neutral tasting oil like grapeseed
  • 3 tbsp Aquafaba
  • 1/2 c Plain Vegan Yogurt (I use coconut)
  • 1 1/4 c Cornmeal (any color)
  • 1 c Flour
  • 1/2 c Sugar
  • 3 tsp Baking Powder
  • Dash of Fine Sea Salt
  • 2/3 c Fresh Corn Kernels (Canned is fine)
  1. Preheat oven to 400f
  2. Mix all the wet ingredients with a whisk until you get a light foam.
  3. Then add the dry ingredients. Mix with a rubber spatula.
  4. Mix in the corn kernels.
  5. Grease an 8×8 pan and fill with the batter. It will be thick. Smooth the top a bit.
  6. Bake for 23-25 minutes. Test by inserting a knife in middle. It should come out clean.
  7. Let cool and then cut into your desired serving size.
  8. Enjoy it warm with some plant based butter and jam!
  • If you prefer a looser crumb, you can substitute the yogurt for apple sauce.
  • You can bake this recipe in other shapes, like muffins or mini bundts. Just adjust your baking time accordingly.
  • Try roasting the corn first to give the cornbread a nice smoky flavor.
Joseph Cuevas

thoughtful bear Joseph Cuevas

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