Vegan Corn Relish Bread

Vegan Corn Relish Bread

I come from a long line of homesteaders. My parents always built everything from scratch, grew all of our food, and many late summers of my youth growing up in South Dakota were spent next to a pot of boiling water, stocked with mason jars, as my mother sealed in the harvest from our garden.

I have fond memories of scaling the well-stocked shelves of jars in the basement to reach the brandy-soaked peaches at the top. I can put away a whole delicious sticky-sweet jar in one sitting!

My parents no longer live in that South Dakota homestead, or outside of a metropolitan area, but that doesn’t mean their summer garden harvests are ever puny:

or their basement shelves aren’t fully stocked:


My parents inspire some serious #homesteadgoals! I am too happy to raid make room on their shelves when ever I visit.

Enter Corn Relish:

I took home a ton, as it seems the other raiders space-makers aren’t as fond of the stuff.

I love relish! I love corn! I was ecstatic!

After a week of eating relish on chips, on bread, on vegetables, and with a counter full of jars that wouldn’t fit into my pantry, I knew something had to be done.

But what to do with a bajillion jars of corn relish? What new thing could I make that would use up a lot of relish without making it feel like I was eating so much relish? Then it hit me: corn bread!

A little testing, a little tweaking, and voila!

Jars are emptied, ready for next season’s canning session.

Counter-space is restored.

Freezer-space is packed with Corn Relish Bread.

Now…what to do with all the bags of frozen berries melting on my counter?

Vegan Corn Relish Bread

Yield: 1 loaf

Vegan Corn Relish Bread


  • 1 cup corn meal
  • 1 cup flour (gluten-free flour works, as well)
  • 1 ½ t baking powder
  • ½ t baking soda
  • 1 t dried dill
  • 1 t salt
  • ½ t onion powder
  • ½ c canola, safflower or grapeseed oil
  • 2/3 c Coconut Sugar
  • 2 vegan eggs (energy egg replacer, 2 flax eggs or 2 aquafaba eggs)
  • 1 c *Corn Relish with juice
  • *This is a great Corn Relish canning recipe, or you could try Food 52's Pickled Corn recipe but other relishes would probably work equally well, including Corn Relish from a store


  1. Preheat oven to 350 degrees. Prepare loaf pan with oil.
  2. Whisk flour, baking soda, baking powder, dill, salt and onion powder in a medium sized bowl.
  3. In a separate bowl, beat sugar, oil and vegan eggs until blended. Add flour mixture slowly. Fold in the relish with juice.
  4. Pour into loaf pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes, then remove from pan onto a wire rack.

If you try my Vegan Corn Relish Bread recipe, I’d love to hear what you think!! Please leave a comment below, or instagram with the hashtag #makeadlib . Don’t forget to tag @makeadlib so I can see your delicious creation!



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