Mochi Cornbread (Dairy Free)


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Mochi Cornbread (Dairy Free)

5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes


  • Baking Dish 8×8


Liquid Ingredients

  • 4 oz silken tofu
  • 1 1/4 cup plant milk
  • 1 tsp vanilla bean paste or extract
  • 1/4 cup melted vegan butter or vegetable oil

Dry Ingredients

  • 1 1/2 cup mochiko
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/3 cup organic cane sugar
  • pinch salt kosher
  • corn kernels optional, for garnish


  • Start by preheating the oven to 350F while you prepare your mochi cornbread batter.
  • Add all liquid ingredients to a blender and blend until completely smooth and no clumps remain. Set aside.
  • In a mixing bowl, whisk together all dry ingredients except for the corn. Add the liquid mixture and stir to combine.
  • Line your baking dish with parchment paper or grease liberally, then transfer the batter into the dish. It may need to be gently pat down into the dish evenly with a spatula.
  • If desired, top with fresh corn kernels before baking. Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean. Slice and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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Recipe Rating

1 Comment

  1. This Mochi Cornbread is beyond amazing! Next time, I will try make it it with slightly less sugar but overall this is a solid recipe.

    5 stars