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:
- 1 cup cornmeal
- 1 cup whole wheat flour or gluten-free flour of choice
- 2 Tablespoons organic vegan sugar plus 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 cup of vanilla soy milk
- 1/4 cup all-natural organic applesauce (no sugar added)
- 1/4 cup pure maple syrup or agave (I used maple syrup)
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.
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.
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.
For example, I love vegan cornbread with my Chopped Southwest Salad!
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!
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!
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 Chili Recipe
- Vegan White Bean Chili
- Vegan Hungarian Goulash
- Hungarian Mushroom Soup
- Vegan Cream of Broccoli Soup
- Skinny Cream of Tomato Soup
- Fennel Tomato Soup
- Vegetable Barley Soup
- Chickpea Soup
- Skinny Detox Lentil Vegetable Soup
- Vegan Carrot Soup
- Very Veggie and Bean Soup

Vegan Oil-Free Cornbread
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
- Directions:
- Preheat oven to 400 degrees.
- I use a round silicone cake pan for cake-like wedges of cornbread.
- You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.
- You do not need to use spray oil or any other oil for non-sticking.
- You can also use an 8x8 silicone square pan
- In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir.
- Add the soy milk, applesauce, and maple syrup and whisk to combine.
- Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling.
- Place pan on the middle rack in the oven and bake 10-15 minutes.
- Remove from oven and place on a wire rack to cool.
- Cool briefly before removing from pan.
- Serve warm or at room temperature.
- I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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365 Everyday Value, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz (Packaging May Vary)
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Wholesome Organic Dark Brown Sugar, Fair Trade, Non GMO & Gluten Free, 1.5 Pound (Pack of 6)
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Bob's Red Mill Organic Cornmeal Medium, 24 oz, 2 pk
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Bekith 9" Round Silicone Cake Mold Pan (9" Round x 2 1/4" deep), Set of 2
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Silicone Muffin Pan, European LFGB 12 Cups Cupcake Pan, 2-Pack Muffin Tin for Muffin, Cupcake, Fat Bomb, Egg Muffin, 100% Food Grade Silicone Molds
Nutrition Information
Yield
8 servingsServing Size
1Amount 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.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂