HEALTHY AND SIMPLE VEGAN CORNBREAD RECIPE (OIL-FREE)
This simple vegan cornbread is golden, fluffy, moist, and delicious. It's oil-free, refined sugar-free, and easy to make, making it the perfect healthy comfort food for any meal!
Equipment
- 2 mixing bowls
- 1 8x8 inch baking dish
Ingredients
- 1 cup cornmeal (yellow)
- 3/4 cup whole wheat pastry flour
- 1/4 cup tapioca starch
- 1 Tbsp baking powder (ensure it's fresh for the best rise)
- 1/4 tsp salt (optional)
- 1 Tbsp ground flaxseed
- 1 cup unsweetened plant-based buttermilk (see instructions in Ingredient Breakdown)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper to prevent the cornbread from sticking and ensure easy removal.
- Prepare the Flax Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let it sit for 5-10 minutes until it forms a gel-like consistency.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, oat flour, tapioca starch, baking powder, and salt (if using). Ensure the ingredients are well combined to ensure an even distribution of the leavening agent and a consistent texture throughout the cornbread.
- Combine the Wet Ingredients: In a medium mixing bowl, whisk together the plant-based buttermilk, unsweetened applesauce, maple syrup, and the prepared flax egg. Mix until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the wet and dry ingredients until combined. Be careful not to overmix, which can lead to a dense texture. The batter should be slightly lumpy but well incorporated.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure a uniform thickness. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly crisp, adding a delightful texture contrast.
- Cool and Serve: Allow the cornbread to cool in the baking dish for 10-15 minutes. This cooling time helps the cornbread set and makes it easier to slice without crumbling. Once cooled, slice into squares and serve warm or at room temperature. Enjoy your delicious, fluffy cornbread as a side dish or a satisfying snack.
Notes
- Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness. To reheat, warm in the oven at 300°F (150°C) for 5-10 minutes or microwave briefly to restore its soft texture.
- Sweetness Adjustment: The maple syrup is optional and can be adjusted or omitted based on your preference for sweetness. You can also substitute it with agave or date syrup for a different flavor profile.
- Freezing Instructions: Wrap individual slices in parchment paper and place them in a freezer-safe container or bag for longer storage. Freeze for up to 3 months. To enjoy, thaw at room temperature or reheat in the oven.
- Gluten-Free Option: To make this recipe gluten-free, substitute the whole wheat pastry flour with certified gluten-free oat flour or a gluten-free all-purpose flour blend. You may need to add an extra tablespoon of tapioca starch for binding.