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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC




Who doesn’t love cornbread? This all-American favorite is comfort food and a staple with deep roots in Native American and, later, Southern slave traditions. It can be sweet or savory, depending on regional preferences, but it is always a welcome addition to any table. This vegan gluten-free cornbread is moist with a delightful light sweetness and crumb. Enjoy it with your chilies, stews, and barbecue or sliced and toasted with a smear of jam for breakfast. Inexpensive, made with but a few humble ingredients, cornbread carries a low carbon footprint – below average even among climate-friendly vegetables.  


Prep time 15 minutes

Bake time 35-40 minutes

Makes 16 to 20 servings


2 ears sweet corn, shucked, roasted, and stripped off the cob

1 1/3 cup unsweetened soymilk

4 ½ teaspoons raw-unfiltered apple cider vinegar

1/3 cup date paste from ¾ cup pitted dates, any variety

1 cup yellow or white cornmeal, medium grind (stone ground is tastier)

1 cup oat flour

2 teaspoons sodium-free baking powder

½ teaspoon sodium-free baking soda


Preheat oven to 400°F/375°F convection.


On the burners of a gas range or a grill, toast the shucked corn on the cob, rotating them every 10 seconds or so until they are lightly toasted on all sides. When cool enough to handle, position the cobs over a large cutting board and using a sharp chef knife, cut the kernels off the cob. Reverse the knife to scrape off the flavorful corn “milk” that’s close to the cob too. Transfer the kernels and corny milk to a bowl and set aside.


To clabber the soy milk, pour in a glass and stir in the apple cider vinegar. Set aside for 10 minutes.


To make the date paste, cover the dates with water and microwave for 2 minutes. Alternatively, place the dates in a small pot, cover with water and simmer for 5 minutes. Cool. Use a high-speed blender to blend the dates and water into a smooth, uniform paste.


In a bowl mix the dry ingredients: corn flour, oat flour, baking powder, baking soda.

In a separate bowl or measuring cup, combine the clabbered soymilk with the date paste. Now add the wet ingredients to the dry ones, mixing it lightly only to combine. Stir in the grilled corn, distributing it throughout the mixture. Let the batter rest for 10 minutes for the leavening agents to do their magic. The batter should be light and airy.


Use a silicon or rubber spatula to transfer the batter to a square 8 or 9-inch glass or ceramic baking dish.

Bake on the middle rack of the oven for about 30 minutes and test with a toothpick. The cornbread is ready when the top is lightly toasted and golden and cracked and the toothpick comes out clean.


Place on a cooling rack to cool. Then, enjoy.




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