Vegan Oil-Free Cornbread

  • Author: Kathy Carmichael


This cornbread is low in fat, oil-free, and delicious. Although they go prefect with chili, they are wonderful as a side for a salad, or alone as a breakfast treat!



  • 1 cup cornmeal
  • 1 cup whole wheat flour or gluten-free flour of choice
  • 2 Tablespoons sugar plus 2 Tablespoons brown sugar
  • 1 Tablespoon baking powder
  • 1 cup 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)

Optional: 1 teaspoon vanilla extract



Preheat oven to 400 degrees.

  • I uses 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 an also use an 8×8 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 middle rack in oven and bake 10-15 minutes.
  • Remove from oven and place on wire rack to cool.
  • Cool briefly before removing from pan.
  • Serve warm or at room temperature.
  • I served with chili