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Vegan Oil-Free Cornbread Recipe

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Vegan Cornbread Recipe

Although I try to avoid bread as much as possible, I made chili this evening. What goes better with chili than a vegan oil-free cornbread recipe? Nothing!

Typically, vegan cornbread is loaded with butter and fat, which makes it high in calories and anything but healthy. But, oil-free cornbread can be 'veganized' and made just as decadent as the real deal.

Despite popular belief, vegan cornbread can be made fat-free and oil-free without sacrificing the texture and taste of typical cornbread. What is the key? Using unsweetened, plant-based milk (almond, coconut, or soy) and apple sauce. Yep, that's it.

Sound simple? It is really simple, and with very few ingredients, you can make oil-free vegan cornbread or vegan cornbread muffins that literally melt in your mouth with some piping hot chili.

HOW TO MAKE VEGAN CORNBREAD RECIPE OIL-FREE AND FAT-FREE? 

So, how do you make this magical oil-free vegan cornbread? In order to get the best results and vegan cornbread you can be proud of, you need the following ingredients: 

vegan cornbread ingredients

TIPS FOR MAKING OIL-FREE VEGAN CORNBREAD

  • Use apple sauce instead of eggs in recipes
  • Any unsweetened, unflavored plant-based milk can be used in place of regular milk in any recipe
  • Maple syrup or agave can be used as a sugar substitute or added with sugar to reduce the amount of sugar used in recipes
  • Use quality non-stick pans
  • Also, DON'T OVERMIX the batter. Once the ingredients are in the bowl, stir the batter, combining all the ingredients, without stirring too much. What does that mean? It means all the dry ingredients should be combined. 

For example, I LOVE my silicone cake pans! Although I own a variety of quality non-stick pans, I use my silicone baking pans often. If you are making vegan cornbread muffins instead, you can use a silicone muffin pan or paper muffin cups. 

vegan cornbread in non-stick pan

Once the vegan cornbread recipe comes out of the oven, it's important to allow it to completely cool before cutting it into pieces. Despite wanting to eat the vegan cornbread immediately, because it smells so good, cutting any baked good before it cools, makes it fall apart. 

Vegan Cornbread Recipe

If you prefer mini cornbread muffins, this oil-free cornbread recipe works perfectly. In fact, I often make a double batch of mini oil-free cornbread muffins to serve with a variety of salads, on the side.

mini vegan cornbread muffins

For example, I love vegan cornbread with my Chopped Southwest Salad! 

southwest salad dressed

Another great idea, as I stated before, is to dip vegan cornbread in my Vegan Chili Recipe. Vegan cornbread with chili is like peanut butter and jelly; it must happen! 

Vegan Chili Recipe

In addition, my Vegan Tortilla Soup demands a little oil-free vegan cornbread love! In my opinion, oil-free vegan cornbread goes with just about anything! 

vegan tortilla soup

So, the next time you want an oil-free vegan cornbread recipe that is healthy and delicious, try our vegan cornbread. 

CHECK OUT MY DELICIOUS OIL-FREE VEGAN CORNBREAD RECIPE AND THESE GREAT RECIPES TO SERVE WITH VEGAN CORNBREAD...

Vegan cornbread close up

Vegan Cornbread Recipe
Yield: 8 servings

Vegan Oil-Free Cornbread

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Vegan, oil-free, and fabulous! This cornbread vegan, oil-free cornbread is easy to make and you won't believe it's oil-free. Although vegan cornbread goes perfect with chili, cornbread is wonderful as a side for a salad, soup, or alone as a breakfast treat!

Ingredients

Cornbread

Instructions

  1. Directions: 
  2. Preheat oven to 400 degrees.
  3. I use a round silicone cake pan for cake-like wedges of cornbread.
  4. You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.
  5. You do not need to use spray oil or any other oil for non-sticking.
  6. You can also use an 8x8 silicone square pan
  7. In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir.
  8. Add the soy milk, applesauce, and maple syrup and whisk to combine.
  9. Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling.
  10. Place pan on the middle rack in the oven and bake 10-15 minutes.
  11. Remove from oven and place on a wire rack to cool.
  12. Cool briefly before removing from pan.
  13. Serve warm or at room temperature.
  14. I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.

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Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 149Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 103mgCarbohydrates 55gFiber 4gSugar 10gProtein 6g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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© Kathy Carmichael
Cuisine: American / Category: Sides
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