Yields: 8 Servings Difficulty: Easy Cook Time: 25 Mins

We consider whole milk to be the default milk; in baking, in coffee, in drinking straight, if you are brave enough to do so. For our recipe we wanted to take a classic comfort food and slightly alter one ingredient: milk! Would changing the recipe from including whole milk to using soy milk have any noticeable difference? Would a plant-based milk alter the flavor or texture of the final bread?

Originally, we wanted to make this recipe vegan-friendly (as Grace is vegan) but found that to be challenging as there are animal product ingredients involved in the binding and structure of cornbread. But that got us thinking about milk, specifically whole milk, which is a common ingredient in many baked goods, and not vegan-friendly.

In our recipe posts we examine the structure of whole milk and soy milk, and the general purpose of milk in baked goods, as well as how it reacts to and with other ingredients.

Click here for the original recipe.

Click here for the altered (soy milk) recipe.


(Picture above reprinted from: by Beth Mueller)

Cornbread recipe:

Melissa. Easy cornbread recipe – moist and fluffy homemade cornbread! (accessed Apr 12, 2023).


0/8 Ingredients
Adjust Servings
    Dry Ingredients
  • Liquid Ingredients
  • Leavening Agents


0/6 Instructions
  • Preheat the oven to 400F and grease a 9'' round cake pan
  • In a medium bowl combine the dry ingredients: all-purpose flour, yellow cornmeal, granulated sugar, and salt (include the leavening agent: baking powder) and whisk.
  • Create a well in the center of the dry ingredients and slowly add the wet ingredients: melted butter, milk, and egg, then mix until there are a few lumps.
  • Pour the batter into the 9'' round cake pan.
  • Bake for 25 minutes or until the top is golden brown and a toothpick comes out clean.
  • Serve and enjoy!

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