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Fully Loaded Cornbread

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  • Cooking time35 min
  • Prep time20 min
  • Servings10
recipe image Fully Loaded Cornbread


  • 1 cup (250 mL) cornmeal
  • 1 cup (250 mL) all-purpose flour
  • 2 tablespoons (30 mL) baking powder
  • 1 cup (250 mL) non-dairy milk
  • 1 tablespoon (15 mL) apple cider vinegar
  • 1/2 cup (125 mL) Becel® Plant-Based Unsalted Bricks
  • 1/2 cup (125 mL) brown sugar
  • 2 eggs
  • 1 (250g) package Violife® Just Like Cheddar shreds
  • 1 cup (250 mL) corn kernels
  • 1 jalapeno pepper, deseeded and finely chopped

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 400°F.
  2. Combine cornmeal, flour and baking powder.
  3. Combine non dairy milk and vinegar.
  4. Cream 1/2 cup Becel® Plant-Based Bricks with brown sugar until light and fluffy. Add in eggs and continue to beat.
  5. Add in cornmeal mixture and stir until just combined. Stir in Violife® Just Like Cheddar Shreds, corn and jalapeño.
  6. Heat a 10-inch cast iron pan over medium-high.
  7. Melt the remaining 2 tablespoons of Becel® Plant-Based Bricks and swirl pan to coat.
  8. Pour batter into pan and place in the oven until golden and cooked through, about 35 minutes.

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