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Home » Recipes » Appetizers & Snacks

Vegan Cornbread (Easy + Oil-Free)

Published: 22 Nov 2021 · Updated: 22 Nov 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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Vegan cornbread pin.
Vegan cornbread pin.

This easy Vegan Cornbread is delicious, oil-free, and comes together in minutes. It's lightly sweetened and makes a perfect side dish or snack. Crisp on the edges and fluffy on the inside, this healthier version of the classic is perfect for holidays or any day of the week.

Vegan cornbread on a drying rack with hand picking up one piece.
This easy vegan cornbread is lightly sweetened and delicious.

I've always loved buttery cornbread, so when I set out to make a healthier oil-free, vegan version of the recipe, I knew I'd need to get creative. Then it hit me. I've been seeing recipes for vegan "butter" made from corn, and corn would be an easy addition to cornbread... so I figured I'd give it a try and I'm so glad I did!

One thing I love about this vegan cornbread recipe is that it's so easy! You literally just add all of the ingredients to a blender, mix, and then pour the batter into a baking pan. Pop it in the oven and 20 minutes later it's done!

Not only does blending the batter save a little time, but it helps to fully incorporate all of the ingredients, giving the batter a smooth consistency that helps create a softer finished product. And as a bonus, the corn gives this cornbread a vibrant yellow color!

Jump to:
  • Can I use cornmeal?
  • Can I use a food processor?
  • Ingredient Notes
  • Variations
  • Instructions
  • Troubleshooting
  • How to serve
  • Can I make it ahead?
  • How to store
  • More vegan comfort food recipes
  • 📖 Recipe

You'll love this recipe because it's:

  • Simple & Easy
  • Quick to Cook
  • Vegan / Vegetarian
  • Dairy-free
  • Kid-friendly
  • Oil-Free / Made without Butter
  • Easy to make WFPB
  • Comforting & Delicious

Oil-free cornbread cut in squares on a cooling rack.
Pair this vegan cornbread with your favorite chili or stew!

Can I use cornmeal?

I don't recommend using cornmeal for this recipe. Cornmeal is much drier and coarser than cornflour. In the ingredient shot below you can see how the texture of the cornflour is light and fluffy.

Can I use a food processor?

Food processors don't tend to blend quite as smoothly as a blender. I definitely recommend using a blender if you have one. In a pinch, you could try a food processor but the batter won't be as smooth.

Vegan cornbread ingredients.
Here's what you need to make this oil-free vegan cornbread.

Ingredient Notes

Wet Ingredients

  • soy milk: Any type of unsweetened plant milk will work.
  • corn kernels: You can either use canned corn that's been drained and rinsed or frozen corn kernels that have been dethawed. Be sure to check the label for added salt. If using canned corn with high salt content, you might need to reduce the amount of added salt.
  • unsweetened apple sauce
  • agave or maple syrup: Either is fine. Agave is more remiscent of honey, but if you don't have any on hand or you want to keep this recipe WFPB, then use maple syrup.
  • apple cider vinegar

Dry Ingredients

  • cornflour: Do not use cornstarch (which is too fine) or cornmeal (which is too gritty).
  • whole wheat flour: All purpose flour could also be used.
  • baking powder
  • salt

*See recipe card for quantities.


Variations

  • Reduce the sweetener to 1 tablespoon and add jalapenos and vegan cheddar for Chedder Jalapeno Cornbread.
  • After you pour the batter into the baking dish, you can sprinkle corn kernels over the top for decoration or texture.

Instructions

  1. Preheat the oven to 400F or 200C.
  2. Add all of the wet ingredients to the blender. Then add the dry ingredients. (Do this in the opposite order if you're using an upside down smoothie blender, like a Nutribullet). Blend until smooth. (Adding the wet ingredients first just ensures than the flour doesn't get stuck under the blades.)
  • Cornbread ingredients in blender.
  • Blended cornbread batter in blender.
  1. Pour the batter into a nonstick or lightly sprayed baking dish. I recommend an 8x8inch dish.
  2. Place the baking dish in the center of the oven and cook for 18 to 22 minutes. You'll know its done when you can insert a toothpick into the center and it comes out clean. (For me, 20 minutes was the right amount of time, but oven temperatures can vary.)
  3. Remove from the oven and let cool. Serve and enjoy or save for later.
  • Cornbread batter in baking dish.
  • Cooked cornbread right out of the the oven.

Troubleshooting

  • Why didn't my cornbread cook all the way through? You probably just need to cook it for a few minutes longer. To check for doneness, insert a toothpick into the center of the cornbread. If it comes away clean it should be done. If there is still wet batter on the toothpick then cook for another 2 minutes and check again.
  • Why is my cornbread dry? You probably overcooked it. Cornflour is unfortunately much grittier than wheat flours, and its very easy to overcook cornbread. Next time, try reducing the cooking time by 2 to 3 minutes.

How to serve

  • Serve this quick cornbread as a side to your favorite vegan chili or soup.
  • Pair with Chick-fil-A style Tofu Nuggets, vegan mac and cheese, and coleslaw for a comforting meal.
  • Top with a drizzle of agave or chia berry jam for a stand-alone snack.
  • Add to your Thanksgiving table or holiday buffet.
  • Use to make Vegan Cornbread Stuffing.
Close-up of vegan cornbread.
This oil-free vegan cornbread is a healthier version of the classic!

Can I make it ahead?

You can definitely make this ahead. However, keep in mind that cornbread starts to dry out more quickly than other types of baked goods. I think this cornbread tastes the best right out of the oven, but making it up to a day in advance would be acceptable. Wait to cut the cornbread until it's time to serve.

How to store

  • Store any letovers in an airtight container in the refrigerator for up to 3 days. (Sometimes I recommend adding a paper towl to collect moisture, as I do in this Blackberry Muffin Recipe. However, in the case of cornbread, which tends to get drier over time, I don't suggest this.)
  • Cornbread dries out quickly. If you store it for much longer than 3 days, it will still be edible but it might be very crumbly. However, if you cut the leftovers into small cubes, and dry them out on the counter, they could be used to make cornbread stuffing or cornbread pudding.

More vegan comfort food recipes

  • Lentil Shepherd's Pie (Vegan & Oil-Free)
  • Vegan Pumpkin Mac and Cheese (Oil-Free)
  • Vegan Po' Boy with Tofu
  • Vegan Bolognese with Lentils & Mushrooms (Oil-free)

📖 Recipe

Best vegan cornbread on cooling rack with hand picking up a piece of cornbread.

Easy Vegan Cornbread (Quick & Oil-free)

This easy Vegan Cornbread is delicious, oil-free, and comes together in minutes. It's lightly sweetened and makes a perfect side dish or snack. Crisp on the edges and fluffy on the inside, this healthier version of the classic is perfect for holidays or any day of the week.
5 from 3 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 125 kcal

Equipment

blender
square baking dish

Ingredients
 
 

Wet Ingredients

  • 1 ½ cups soy milk
  • ⅔ cup corn kernels see notes
  • ½ cup unsweetened apple sauce
  • 2 tablespoons agave or maple syrup
  • 2 tablespoons apple cider vinegar

Dry Ingredients

  • 1 ½ cups cornflour
  • ⅔ cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt

Instructions
 

  • Preheat the oven to 400F or 200C.
  • Add all of the wet ingredients to the blender. Then add the dry ingredients. Blend until smooth.
  • Pour the batter into a nonstick or lightly sprayed baking dish. Place the baking dish in the center of the oven and cook for 18 to 22 minutes.
  • Remove from the oven and let cool. Serve and enjoy or save for later.
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Notes

  • I recommend using an 8 X 8-inch baking dish.
  • You can either use canned corn that's been drained and rinsed or frozen corn kernels that have been dethawed. Be sure to check the label for added salt. If using canned corn with high salt content, you might need to reduce the amount of added salt.
  • You could also use fresh corn that has been steamed and removed from the cob.
  • For best results, use a sweet corn variety.

Nutrition

Calories: 125kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 377mgPotassium: 89mgFiber: 1gSugar: 6gVitamin A: 124IUVitamin C: 2mgCalcium: 74mgIron: 1mg
Keyword cornbread, oil free cornbread, quick cornbread, vegan cornbread
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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More Vegan Appetizers & Snacks

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  • Vegan Spinach Recipes
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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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