Shagbark Vegan Cornbread

This is a spelt version of Jenifer Raymond’s recipe in The Peaceful Palate.


  • 1.5 cups soy milk
  • 1.5 tablespoons apple cider vinegar
  • 1 cup corn flour
  • 1 cup spelt flour
  • 2 tablespoons sugar (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons vegetable oil


Bake time: 20-25 minutes
Prep time: 10 minutes

  1. Preheat oven to 350 degrees
  2. Combine soy milk and apple cider vinegar and set aside.
  3. Sift dry ingredients together into a mixing bowl.
  4. Add the soy-cider mixture and the oil and stir a few times to combine.
  5. Pour into a lightly greased 9×9 inch pan or casserole.
  6. Bake – about 20-25 minutes or until a fork or toothpick comes out clean/dry.

Shagbark Products Used

Simple products with simple, local ingredients.
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