This vegan cornbread is oil-free and has the most amazing texture! It is easy to make and is the perfect side dish for chili or soup! Or if you just want to eat it on its own that’s fine too.
I had to put this recipe on the blog to go with my vegan chili! It was getting lonely. Plus I never make the chili without the cornbread because that would just be wrong. You could also pair cornbread with this potato leek soup. Yum!
- Cornmeal - You can buy different coarseness of cornmeal. It mostly depends on your preference. The finer the cornmeal (often referred to as corn flour) the cakier your cornbread is going to turn out. I like medium ground cornmeal. Or sometimes I use a mix of coarse cornmeal and finer cornmeal.
- Tip: If you can’t find cornmeal, you can grind your own from dry popcorn kernels!
- Flour - I usually use all-purpose flour. You could also use a gluten-free blend or whole grain flour.
- Sugar - I use sucanat, but regular white sugar will work just as well
- Applesauce - make sure your applesauce is unflavored and unsweetened for the best performance.
- Plant-based milk - I usually use soy or almond milk. You can use any milk of your choice just make sure it is unflavored and unsweetened.
See recipe card for quantities.
This recipe is so easy to make. First, mix the dry ingredients together and add the wet ingredients into the same bowl and stir them in!
Next, pour the mixture into a prepared pan and bake!
Flax egg - if you don’t have flaxseed you could substitute it with a chia egg or an egg replacer.
All-purpose flour - you could also use whole-grain flour like whole wheat or spelt, or you could use gluten-free flour.
A cast iron pan is a great tool to bake cornbread in. This is because there will be residual heat after baking that will keep cooking the cornbread to the perfect temperature when it's out of the oven.
However, if you don’t have a cast-iron skillet you can still make cornbread. Just use another baking dish like shown above. Keep in mind that it will tend to crack a little more.
- Countertop - store in an airtight container for 4-5 days.
- Fridge - store in an airtight container for about a week.
- Freezer - store in an airtight container for up to 3 months. When you are ready to eat you can heat it up in the microwave or toaster oven.
Yes, just replace the all-purpose flour with a gluten-free mix. Bob’s Red Mill makes a wonderful gluten-free flour blend.
It is normal for cornbread to crack on top. But if the cracking is excessive and the cornbread is overly dry there are a few things you can try. Make sure you are not over mixing your ingredients, cook in a cast-iron skillet, or try using a water bath, and make sure you are not overcooking it.
When the top of your cornbread turns a golden brown you can check for doneness. Insert a toothpick into the middle of your pan. If the toothpick comes out clean your cornbread is finished.
You can also lightly touch the top and see if it springs back. If it springs back that is a sign that it is done cooking.
Lastly, you can check the internal temperature with a thermometer. Aim for a temperature between 195°F and 200°F.
Yes! Preheat your oven to 350° F. Pour the batter into a prepared muffin pan. Bake for 25-30 minutes. You know it's done when you can insert a toothpick and it comes out clean.
Cast iron is a great choice for cornbread because it retains heat and helps cook the cornbread more evenly without drying it out or creating cracks. If you don’t have a cast-iron skillet you can cook it in another pan. Some people use water baths to achieve the same effect. I didn’t use a cast iron pan or a water bath and still got great results!
The difference is in how it is milled. The finer mill is usually referred to as corn flour because it is comparable to all-purpose flour in texture. The coarser mill is usually referred to as cornmeal. Either one can be used in this recipe. I personally prefer a medium coarse cornmeal.
If you make this recipe let me know in the comments! Or if you have any questions. I love hearing from you!
Vegan Cornbread (Oil-Free)
- ⅔ cup whole wheat pastry flour or all-purpose flour
- 1 ⅓ cup cornmeal
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon ground flax
- 3 tbsp water
- 1 cup milk
- ⅓ cup applesauce
- Preheat oven to 375° F
- Make a flax egg by combining the ground flax and water.
- In a bowl combine the flour, cornmeal, sugar, salt and baking powder.
- Add the rest of the ingredients to the bowl along with the flax egg and mix to combine.
- Pour into a prepared baking dish.
- Bake for 30 minutes or until a toothpick comes out clean.