Although this Vegan Cornbread The recipe goes perfectly with chili, making cornbread a great side dish or breakfast treat! And this delicious cornbread recipe only takes 25 minutes to make.
Although I try to avoid bread as much as possible, I made chili this evening, calling for vegan cornbread. What goes better with chili than vegan oil-free cornbread? Nothing! And, to be honest, we love vegan cornbread with anything. So, make a batch of vegan oil-free cornbread recipes and watch it disappear.
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Cornbread is usually loaded with butter and fat, making it high in calories and anything but healthy. However, vegan oil-free cornbread is a healthier alternative to traditional cornbread. And it can be ‘veganised’ and decadent just like the real deal.
Despite popular belief, cornbread can be made fat-free and oil-free without sacrificing the texture and flavor of regular cornbread.
What is the secret? Use vanilla-flavored or unsweetened, plant-based milks (almond, coconut, oat, or soy) and applesauce. Yes, that’s it.
Simple words? It’s effortless, and with very few ingredients, you can make vegan cornbread or cornbread muffins that melt in your mouth.
Vegan Cornbread Ingredients
So, how do you make this magical vegan oil-free cornbread? For best results and vegan cornbread you can be proud of, you need the following ingredients:
- Corn meal: cornmeal A meal (coarse flour) ground from dried corn. It is a common staple food and has coarse, medium and fine consistency.
- Wheat flour: I love the Bob Red Mill brand because it wheat flour 100% stone ground from dark northern hard red wheat, with all the nutritious bran and germ still intact.
- Organic Vegan Sugar + Brown Sugar: Simply put, organic sugar is sugar produced from organically grown sugarcane. Additionally, it is naturally processed, meaning that there were essentially no chemicals involved in the refining process.
- Baking powder: Baking powder iAn important ingredient that helps leaven and adds volume to many recipes.
- Vanilla Oak Milk: Vanilla Oatmilk makes a smooth swap from dairy with its rich and creamy texture, subtly sweet vanilla flavor and incredible versatility.
- All natural applesauce: All natural organic applesauce It is sugar free and made with apples and water.
- Pure Maple Syrup: Pure maple syrup is made by harvesting the sap from sugar maple trees and, through a combination of heat and evaporation, condensing that sap into a deliciously smooth dessert.
Component replacement
- If you don’t have whole wheat flour, choose any flour you like, including gluten-free flour. I prefer chickpea flour when making gluten-free cornbread.
- To replace a teaspoon of baking powder, mix ¼ teaspoon of baking soda with ½ teaspoon of white vinegar or ½ teaspoon of lemon juice.
- Choose any plant milk; If you don’t have vanilla flavor, use unsweetened plant milk and add ¼ teaspoon vanilla extract.
- I like to buy single serving unsweetened applesauce. Thus, a small cup is the correct amount for this cornbread recipe, as well as most baking recipes.
- Try agave nectar or date syrup as an alternative to maple syrup.
How to make cornbread
- Preheat oven to 400 degrees.
- I love my silicone cake Pans Although I own several quality non-stick pans, I often use my silicone baking pan. You can also use a silicone muffin pan Or paper muffin cups if you’re making cornbread muffins instead.
- Also, if you don’t have a silicone pan, line the inside of the pan with parchment paper for easy removal.
- First, stir together the dry ingredients.
- Stir the ingredients with a spoon in a bowl, but don’t overmix! And don’t use an electric mixer. It is best to shake hands to avoid excessive shaking.
After the cornbread recipe comes out of the oven, it’s essential to let it cool completely before slicing it.
Despite wanting to eat vegan cornbread right away because it smells so good, any baked good will fall apart if cut before it cools.
If you like mini cornbread muffins, this oil-free cornbread recipe works perfectly. I often make a double batch of mini oil-free cornbread muffins to serve with a variety of salads on the side.
Recipe Variation Ideas:
- Add chopped jalapenos for Mini Jalapeno Cornbread Muffins.
- Stir in ½ cup fresh blueberries or cranberries.
- Try some vegan chocolate chips.
- Add ½ cup of chopped walnuts.
- Use this recipe to make vegan corn dogs!
Recipe FAQs
- For vegan baking, replace eggs with vegan yogurt, vinegar, or baking soda. For the vegan cornbread recipe, we used applesauce.
no Although cornflour and cornmeal are mixed and made from dried corn, cornflour is smooth, while cornmeal is gritty.
Calorie for calorie, cornbread provides more nutrients than white bread. For starters, cornmeal — its main ingredient — provides about 9 grams of fiber per cup. You’ll also get a hefty dose of protein, iron, magnesium, and B-complex vitamins
advice
- Use applesauce instead of eggs in the recipe
- Substitute sweetened, unflavored plant-based milk for regular milk in any recipe
- Choose maple syrup, agave or date syrup as a sugar substitute to reduce the sugar used in recipes.
- Use a quality non-stick panA silicone pan, line pan, switch parchment paper, or muffin cups.
- Also, do not overmix the batter. Once the ingredients are in the bowl, stir the batter by combining all the ingredients without over stirring. What does that mean? First combine all the dry ingredients. Then add the wet ingredients and mix until combined.
So, the next time you want an oil-free vegan cornbread recipe that’s healthy and delicious, try our vegan cornbread.
Other Great Vegan Side Dishes
If you love our oil-free vegan cornbread, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan Oil-Free Cornbread
Although vegan cornbread is perfect with chili, cornbread is wonderful as a side dish in salads, soups, or as a breakfast treat!
instructions
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Preheat oven to 400 degrees.
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I use a round silicone cake pan for cornbread like cakes.
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You can also use a silicon mini muffin pan, mini muffin paper wrappers, or regular muffin tins with flour.
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You don’t need to use spray oil or any other oil for non-sticking.
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You can also use an 8×8 silicone square pan.
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In a large mixing bowl, combine cornmeal, flour, sugar and baking powder; Stir.
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Add the soy milk, applesauce and maple syrup and whisk to combine.
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Pour batter into mini muffin tins using a ⅓ cup measuring cup to avoid overfilling.
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Place the pan on the middle rack of the oven and bake for 10-15 minutes.
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Remove from oven and place on a wire rack to cool.
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Cool briefly before removing from pan.
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Serve warm or at room temperature.
Comment
- I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.
- Combine the dry ingredients and stir together. Then, add the wet ingredients.
- Do not over stir the cornbread mixture.
- Do not use an electric mixer.
- Use a silicone baking pan or line the pan with parchment paper to prevent the cornbread from sticking without using cooking spray.
- Make sure the oven is preheated before adding the cornbread.
- Muffins cook faster than round pans.
- An 8 X 8 or 9X9 pan can also be used, but the 9X9 cooks faster.
nutrition
Calories: 195kcalSugars: 40gProtein: 5gFat: 1gPolyunsaturated Fats: 1gSodium: 177mgPotassium: 193mgFiber: 4gSugar: 14gVitamin A: 119IUVitamin C: 2mgCalcium: 150mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂