Vegan Oil-Free Cornbread
User Reviews
5
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Prep Time
5 mins
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Cook Time
28 mins
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Additional Time
30 mins
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Total Time
33 mins
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Servings
16 pieces
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Calories
73 kcal
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Cuisine
American
Vegan Oil-Free Cornbread
Description
The cornbread combines medium grind cornmeal and all-purpose or gluten-free flour with optional nutritional yeast, baking powder, baking soda, and salt for leavening and flavor enhancement. Wet ingredients include plant milk, apple cider vinegar, maple syrup, and applesauce to replace oil and eggs, contributing moisture and mild sweetness.
After mixing, the batter is baked until a toothpick comes out clean, resulting in a cornbread with a soft crumb and a lightly golden surface. Cooling before slicing helps the texture set for neat serving.
This cornbread works as a side for chili, soups, or salads. It can be sliced into 16 squares, making it easy to portion. The recipe's oil-free approach suits those avoiding added fats.
Storage suggestions include room temperature for up to three days, refrigeration up to five days, or freezing for about a month, helping maintain freshness for later consumption.
Ingredients
- 1 ⅓ cups cornmeal medium grind
- ⅔ cup all-purpose flour or GF 1:1 blend or white whole wheat or oat flour
- 2 tablespoons nutritional yeast optional
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons salt fine sea salt
- 1 ¼ cups plant milk I prefer almond or soy for cornbread, plain, unsweetened, non-dairy
- 1 tablespoon apple cider vinegar
- 3 tablespoons maple syrup
- ⅓ cup applesauce
Instructions
- Preheat oven to 400 degrees F (204 C), and line an 8x8 inch baking pan with parchment (or use a silicone pan).
- In a mixing bowl, whisk together the cornmeal, flour, nutritional yeast, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and apple sauce.
- Pour wet ingredients into dry, and stir to combine. Pour into prepared pan, and bake for 27 to 29 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cornbread to cool in the pan for about 10 minutes, then transfer to a cooling rack for another 15 to 20 minutes before slicing into 16 squares.
Notes
- One serving refers to one square, dividing the cornbread into 16 portions.
- Store airtight at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for a month for extended freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 73kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 195mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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