Vegan High-Protein Cornbread


Growing up in Alabama, I love cornbread. In this recipe, I aim to make a delicious cornbread that increases the amount of protein and removes animal products (and cholesterol and other bi-products.) The nutritional yeast adds texture and a cheesy flavor in addition to ramping up the protein.


Dry Ingredients

  • 1 Cup All-purpose flour

  • 1 Cup Corn Meal

  • ¾  cup nutritional yeast

  • 2 Tablespoons of granulated sugar

  • 1 Tablespoon of baking powder

  • 1 teaspoon of salt

  • 1 tablespoon of ground black pepper

Wet Ingredients

  • 1.25 cup of unsweetened/unflavored Soy milk

  • 3/4 cup olive oil

  • 1/2 cup chopped Anaheim peppers (optional)


  1. Preheat oven to 425 degrees.

  2. Grease 9 to 10 inch cast-iron pan/skillet.

  3. Mix dry ingredients into bowl.

  4. Mix wet ingredients into dry ingredients until well blended.

  5. Pour batter into cast-iron pan.

  6. Crack black pepper on top (optional)

  7. Bake for 25 minutes or until passes “toothpick test”.

  8. Let rest for 5 to 10 minutes before cutting or removing from pan.


  • This is vegan (dairy & animal free) but not gluten-free.

  • Do not cover the cast-iron when cooking.

  • For sweeter cornbread, reduce cornmeal amount by ¼ cup and increase sugar to that amount.

  • 8-inch baking pan will work if cast-iron not available (but will not deliver bottom crust.)


Nutritional Facts from