Oil Free Vegan Cornbread
User Reviews
5
Oil Free Vegan Cornbread
Description
The cornbread is made by curdling soy milk with apple cider vinegar, forming a dairy-free buttermilk substitute that reacts with baking powder for leavening. The wet ingredients including applesauce and maple syrup add moisture and sweetness replacing oil.
Combining fine or medium ground cornmeal with whole wheat pastry flour creates a batter that bakes into a tender, slightly grainy bread with a mild corn flavor. Baking at a high temperature for 15-18 minutes produces a lightly browned top with a moist interior.
Serve the cornbread fresh for best texture, though leftovers keep well at room temperature covered for a few days or freeze up to three months. Avoid overmixing batter to prevent toughness and use active baking powder for proper rise.
Ingredients
Wet Ingredients
- 1 cup soy milk or plant milk of choice
- 1 tablespoon apple cider vinegar
- ⅓ cup applesauce unsweetened
- ¼ cup maple syrup
Dry Ingredients
- 160 grams corn meal fine or medium ground (approx. 1 cup)
- 150 grams whole wheat pastry flour approx. 1 ¼ cup
- 1 tablespoon baking powder
- 1 teaspoon salt sea salt
Instructions
- Preheat your oven to 400℉/204℃ and line a 9"x9" square baking pan with parchment paper.
- Place the soy milk and the apple cider vinegar in a small bowl and set it aside for a few minutes until thickened and curdled.
- Meanwhile, add all the dry ingredients to a mixing bowl and whisk to combine. Then add the curdled milk with the remaining wet ingredients to the same bowl and stir until combined without over mixing.
- Pour your batter into your prepared baking pan, and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
- Best enjoyed within 1-2 days fresh; store covered at room temperature or freeze airtight up to 3 months.
- Use cornmeal (not cornstarch) in fine or medium grind for ideal texture.
- Line pan with parchment to ease removal and speed cooling.
- Do not overmix batter; a few lumps are acceptable to keep cornbread tender.
- Baking times vary with pan size; test doneness with a toothpick.
- Use active baking powder for proper leavening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92cal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 232mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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