Incredibly simple and delicious oil free vegan cornbread! It’s lightly sweetened and perfect with chili, baked beans, or a side dish with Thanksgiving dinner.

Vegan cornbread squares stacked on black cutting board.

This recipe was originally published in October 2018. It has been updated for content and photos.

Made using JUST 8 ingredients, you can whip up this simple healthy cornbread quickly and easily at any time of year.

Pair it with chili, top it with gravy, or just go at it as is. 😉

Jump to:

How is it healthy?
Ingredients
Instructions
What to serve with cornbread?
Variations
Storage
Expert Tips
📖 Recipe

Hand holding up vegan cornbread square with bite taken from it.

How is it healthy?

It’s virtually fat-free and far lower in calories compared to traditional cornbread recipes.
Low in sugar with only ¼ of pure maple syrup in the entire batch.
Whole wheat pastry flour replaces the refined white flour normally used in cornbread.
Oil-free, using applesauce instead for a heart-healthy choice.

Ingredients

Here’s everything you’ll need to make this healthy oil free vegan cornbread recipe.

Cornmeal: Use fine or medium ground cornmeal.
Whole wheat pastry flour: Also known as white whole wheat flour. All-purpose white flour also works.
Baking powder: Use ACTIVE baking powder for best results. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
Applesauce: Acts as our oil and egg replacement.
Maple syrup: For a hint of sweetness, but you may use another liquid sweetener if preferred.
Soy milk: I like soy milk as it reacts best to the apple cider vinegar in making vegan buttermilk. However, another unsweetened non-dairy milk also works.
Apple cider vinegar: If you don’t have any, fresh lemon juice also works.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Add the soy milk and apple cider vinegar to a small bowl and set it aside to let it curdle. (photo 1)

Mixing bowl with flour, baking powder, and cornmeal inside.

Meanwhile, add the dry ingredients to a large bowl and whisk to combine. (photo 2)

NOTE: The apple cider vinegar reacts with the soy milk, making vegan buttermilk.

Large bowl with flour mixture and milk, applesauce and maple syrup on top.

Then add all the wet ingredients to the same bowl. Stir until combined without overmixing. (photo 3)

Cornbread batter in square baking pan that's lined with parchment paper.

Pour the batter into your baking dish and bake until a toothpick inserted in the middle comes out clean. (photo 4)

Then remove your cornbread from the oven and let it cool slightly before slicing into 16 squares.

Serve it plain as a side dish, or top it with gravy, nut butter, apple butter, jam, maple syrup, or cranberry sauce, which is especially delicious on holidays like Thanksgiving or Christmas.

Sliced cornbread with apple butter and nut butter spread on top.

What to serve with cornbread?

Cornbread goes beautifully with a Thanksgiving dinner of vegan roast, mashed potatoes, and creamed corn.

Or have it any other time with a hearty dish like these:

Variations

Make cornbread muffins: Prepare everything as directed and divide into the mixture into 12 muffin cups. Bake in your preheated oven for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
Optional add-ins: Change up the recipe by adding in 1-2 finely chopped jalapeno peppers, 1 cup of chopped scallions/green onion, 1 cup of corn kernels, or 1 cup of dried fruit, such as raisins or cranberries.
You may use unbleached all-purpose white flour if you don’t have white whole wheat flour. However, plain flour is refined, so avoid it if you prefer.
While I haven’t tested this recipe yet with gluten-free flour, I believe a gluten-free all-purpose blend will work at a 1:1 ratio to replace the whole wheat pastry flour.

Storage

Cornbread tastes best freshly made, but it keeps at room temperature for 3-4 days. Cover with a clean, dry towel, or store in a sealed container.

You may also refrigerate, if preferred, and heat in the oven or microwave to enjoy warm.

Or freeze it in an airtight freezer-safe container for up to 3 months.

Expert Tips

If using another size pan, bake time will vary. For example: an 8″x8″ pan will require a few additional minutes. Always check with a toothpick to ensure doneness.
Use cornmeal NOT cornstarch! They are not the same. Corn starch is JUST the starch with everything else removed. You can find cornmeal in the flour section of your supermarket.
For optimal texture, use fine or medium ground corn meal, not course, unless you enjoy a gritty texture.
Use ACTIVE baking powder for best results. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
Line the baking pan with parchment paper for easier transferring once baked. Grab both sides of the paper and lift the bread out and onto a cutting board or cooling rack, so it cools quicker.
Do not overmix the batter. It might feel tempting to keep mixing until your batter is perfectly smooth. But a few lumps are perfectly fine. Overmixing may result in a dry and/or gummy texture.

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe