Vegan Oil-Free Cornbread

4.45 from 190 votes

Although vegan cornbread goes perfect with chili, cornbread is wonderful as a side dish salads, soups, or alone as a breakfast treat!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 195kcal

Preheat the 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 ⅓ cup measuring cup to avoid overfilling.
Place the pan on the middle rack in the oven and bake for 10-15 minutes.
Remove from oven and place on a wire rack to cool.
Cool briefly before removing it 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.
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, so the cornbread doesn't stick without using cooking spray.
Make sure the oven is preheated before adding the cornbread.
Muffins cook more quickly than a round pan.
An 8 X 8 or 9X9 pan can be used as well, but the 9X9 cooks more quickly.