Berry Pecan Cornbread

This isn’t your standard square of yellow cornbread, and that’s entirely the point.

Silken tofu and soy milk replace the eggs and dairy, while maple syrup and cranberry-apple juice bring a gentle, natural sweetness that plays off the gritty cornmeal base.

The real stars are the mix-ins: tart dried cherries (or cranberries), crunchy toasted pecans, and nutty sesame seeds scattered throughout every slice.

It bakes into a sturdy loaf with a golden crust and a tender, slightly crumbly interior that holds up to a thick spread of butter or jam.

Pro Tips

• Let the batter rest for 10 minutes before baking. This gives the cornmeal time to absorb the liquid and results in a better texture.
• Toast the pecans before folding them in. Raw pecans taste flat by comparison.
• Dried tart cherries give a brighter, more interesting flavor than cranberries here, but either works.
• This loaf freezes beautifully. Wrap it tight in plastic and foil, and it’ll keep for up to two months.