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An easy-to-make favourite, best served warm.

cornbread sliced on a platter waiting to be drizzled with honey


  • 200 g (2 cups) corn kernels
  • 120 g (1 cup) whole wheat flour
  • 80 ml (⅓ cup) honey
  • 1 Tablespoon baking powder
  • ½ teaspoon salt, optional
  • 60 g (⅓ cup) plain Greek yoghurt
  • 240 ml (1 cup) rice milk
  • 1 large egg


  1. Heat the oven to 200°C (400°F). Spray a 20-cm (8-inch) square pan with cooking spray.
  2. Pour into dry mixture and mix by hand until flour is moistened. Spread batter into prepared baking pan.
  3. Bake 20 minutes or until toothpick inserted comes out clean.
  4. Place popcorn kernels into the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 50 seconds. Measure out 165 g (1 1/4 cups) and place into a medium-size mixing bowl. Add flour, baking powder, and salt. Mix lightly by hand and set aside. Place left over corn meal into a sealed container and store in a cool, dry place.
  8. Place yoghurt, milk, honey, and egg into the Vitamix container in the order listed and secure lid.
  9. Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 10.
  11. Blend for 15 seconds.

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