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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.)

Energy (kcal)274 kcal
Energy (kJ)1144 kJ
Protein (g)4.8 g
Carbohydrate incl. fibre (g)35.2 g
Carbohydrate excl. fibre (g)33.9 g
Sugar (g)8.7 g
Fibre (g)1.4 g
Fat (g)12.9 g
Saturated fat (g)2.4 g
Unsaturated fat (g)8.9 g
Monounsaturated fat (g)5.9 g
Polyunsaturated fat (g)3.1 g
Trans fat (g)0.1 g
Cholesterol (mg)43 mg
Sodium (mg)350 mg
Salt (g)77.32 g
Vitamin A (IU)718 IU
Vitamin C (mg)1.8 mg
Calcium (mg)221 mg
Iron (mg)1.00 mg
Potassium (mg)91 mg


  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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