Inspired by a New York restaurant, this macrobiotic cornbread is unlike anything you've had. It's made from a combination of oats, cornmeal, polenta, rice, and whole corn kernels and sweetened with all-natural apple juice. This cornbread is wonderful with or without the umami tahini-miso spread!

Macrobiotic Cornbread With Tahini-Miso Spread [Vegan, Gluten-Free]

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For the Wet Ingredients:

  • 1/2 teaspoon sea salt
  • 2 cups apple juice
  • 3 tablespoons safflower oil

For the Dry Ingredients:

  • 1 cup rolled oats
  • 1/3 cup polenta
  • 1 cup cornmeal

For the Rest:

  • 2 tablespoons toasted sesame seeds
  • 1/2 cup fresh or frozen organic corn
  • 3 cups cooked rice

For the Tahini-Miso Spread:

  • 1 1/3 cups tahini
  • 1/3 cup sweet miso (white or chickpea miso)


  1. Preheat oven to 350°F. Oil or place a parchment paper on an 8x5x3-inch loaf pan or 8x8-inch square baking pan. Sprinkle sesame seeds evenly on the bottom of the pan.
  2. In a mixing bowl, mix wet ingredients until well blended.
  3. Place dry ingredients in a large mixing bowl, pour the wet mixture on top, and stir together.
  4. Add corn and cooked rice, and stir everything well.
  5. Pour mixture into the prepared baking pan. Bake for 40–45 minutes or until firm and the color turns golden.
  6. Meanwhile, make tahini-miso spread by blending tahini and sweet miso in a food processor.
  7. Add 1/2 cup of water little by little until texture becomes smooth.
  8. Serve sliced cornbread with spread over the bread or served on the side.


From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).

Nutritional Information

Per Serving: Calories: 404 | Carbs: 65 g | Fat: 30 g | Protein: 14 g | Sodium: 503 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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