This oil-free vegan cornbread is quick and easy to make. With a delicious sweet flavor, this gluten-free cornbread will be a hit at Thanksgiving dinner.
If cornbread isn't on your list of top favorite foods, it's about to be.
Cornbread is a lovely soft, fluffy bread. It's naturally pretty sweet because corn itself is sweet. And with the addition of maple syrup, the sweetness is enhanced to the perfect level - not too sweet like a dessert, but a subtle sweetness.
And this cornbread (of course) is not only vegan but gluten-free and oil-free too. You don't need gluten or oil to make a fabulous cornbread. This means everyone can enjoy your delicious cornbread at Thanksgiving this year!
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Why I love this Oil-Free Vegan Cornbread
- Dietary needs - this cornbread is vegan, dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Really simple - cornbread is not complicated! And a vegan version is just as simple as the regular version.
- Decadent side dish - catch me eating like three slices of this bread at Thanksgiving. It's sweet and soft, and makes a delicious side dish
Ingredient Notes & Substitutions
- Ground Flaxseed: to make a flax egg
- Almond Milk: you can use any non-dairy milk
- Lemon Juice: a bit of lemon juice mixed into the almond milk makes a vegan buttermilk
- Maple Syrup: I have not tried this recipe with date syrup, but typically date syrup can be subbed 1:1 for maple syrup, for a completely fruit sweetened cornbread
- Cornmeal: look for cornmeal in the baking aisle. You can also use polenta as a substitute - I like this cornbread just as much with polenta.
- Oat Flour: I love oat flour because it is naturally gluten-free, easy to make at home in a pinch, and generally less processed. Feel free to use regular all purpose flour or gluten-free all purpose instead
- Baking Powder
- Baking Soda
- Salt
How to make Oil-Free Vegan Cornbread
Step 1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
Step 2. In a small bowl make the flax egg by mixing the ground flax with ¼ cup of the almond milk.
Step 3. In a small bowl or measuring cup mix the remaining 1 cup of almond milk with the lemon juice to make a buttermilk.
Step 4. In a large bowl whisk the flax egg, vegan buttermilk, and maple syrup.
Step 5. Add the cornmeal, oat flour, baking powder, baking soda, and salt. Whisk thoroughly.
Step 6. Pour the mixture into the prepared pan.
Step 7. Bake for 30 minutes, or until a toothpick comes out clean. Let cool at least 10 minutes before slicing.
FAQ & Expert Tips
Store in an air-tight container at room temperature for up to 5 days. Or in the fridge for up to a week.
This is a sweeter cornbread. If you prefer a more savory cornbread, replace ¼ cup of the maple syrup with more almond milk.
Yes! Make the cornbread the day before you want to make the stuffing. Let the bread cool overnight. Then slice into squares and heat the squares in the oven at 350 to dry them out. Proceed with your stuffing recipe as written - note that cornbread is more crumbly than regular bread and some of the pieces may break.
Recipe Prayer
Thank you God for this cornbread. Thank you for the abundance that You give us. Amen.
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📖 Recipe
Oil Free Vegan Cornbread (Gluten-Free)
Ingredients
- 2 Tablespoons Ground Flaxseed
- 1 ¼ Cup Almond Milk divided
- 2 Tablespoons Lemon Juice
- ½ Cup Maple Syrup
- 1 Cup Cornmeal
- 1 Cup Oat Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a small bowl make the flax egg by mixing the ground flax with ¼ cup of the almond milk.
- In a small bowl or measuring cup mix the remaining 1 cup of almond milk with the lemon juice to make a buttermilk.
- In a large bowl whisk the flax egg, vegan buttermilk, and maple syrup.
- Add the cornmeal, oat flour, baking powder, baking soda, and salt. Whisk thoroughly.
- Pour the mixture into the prepared pan.
- Bake for 30 minutes, or until a toothpick comes out clean. Let cool at least 10 minutes before slicing.
Nutrition
Nutrition information is an estimate.
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