oil free cornbread

Although vegan cornbread goes perfect with chili, cornbread is wonderful as a side dish salads,  soups, or alone as a breakfast treat! And we love this oil-free cornbread for Thanksgiving!

Vegan Oil-Free Cornbread

organic cornmeal

whole wheat flour

Tablespoons sugar plus 2 Tablespoons brown sugar

Tablespoon baking powder

vanilla soy milk

all-natural organic applesauce (no sugar added)

maple syrup

Preheat oven to 400 degrees.

I use a round silicone cake pan for...

I use a round silicone cake pan for cake-like wedges of cornbread.

You can also use a silicone mini muffin...

You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.

You do not need to use spray oil...

You do not need to use spray oil or any other oil for non-sticking.

You can also use an 8x8 silicone square...

You can also use an 8x8 silicone square pan.

In a large mixing bowl, combine the cornmeal,...

In a large mixing bowl, combine the cornmeal, flour, sugar, and baking powder; stir.

Add the soy milk, applesauce, and maple syrup...

Add the soy milk, applesauce, and maple syrup and whisk to combine.

Pour batter into mini muffin tin using a...

Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling.

Place pan on the middle rack in the...

Place pan on the middle rack in the oven and bake for 10-15 minutes.

Remove from oven and place on a wire...

Remove from oven and place on a wire rack to cool.

Cool briefly before removing from pan.

Serve warm or at room temperature.

I serve vegan cornbread with chili, soups, and...

I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.

A little savory, sweet, AND tart, these healthy, low-fat, vegan cranberry corn muffins have cranberry sauce hidden in the middle so you get a burst of fresh cranberry in every bite! Very easy to prepare, these festive cornbread muffins are oil-free, nut-free, and easily made gluten-free.

Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)

cornmeal

all-purpose

baking powder

baking soda

fine sea salt

soy milk (see Notes.)

apple cider vinegar

apple sauce

cranberries, halved (fresh or frozen and thawed.)

Prep

First, head over to this cranberry sauce recipe and make a batch (or a half batch if you don&#39;t want much leftover).

Preheat

Preheat the oven to 375 degrees F (190 C), and lightly spray a standard 12-cup muffin pan with oil or use muffin liners.

In a mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and apple sauce. Pour wet ingredients into dry, and stir to combine. Fold in the halved cranberries, reserving a palmful for decorating the tops of the muffins.

Prepare

Spoon enough batter into each muffin cup to cover the bottoms. Then place about 1 ½ teaspoons of cranberry sauce in the center of each one. Evenly divide the remaining batter among the muffin pan so that the cranberry sauce is fully enclosed. Press the reserved cranberries into the tops of any muffins that look like they need a little color.

Bake

Bake for 17 to 19 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing.

These are the bomb! My partner and I are digital nomads, heading back on the road in just a few days. I needed to use up some staples I had bought for our 2 month stay in Asheville, and had a simultaneous craving for cornbread. I found your recipe and ... woah! It checked all my boxes. Coarse-ground cornmeal shines in these little jewels!

I made some alterations based on what I had on hand: I halved the recipe. I did not use the cranberries. (Don't be sad. It's great to know how versatile these babies are!) I did use the almond milk substitution and only about a fourth of the maple syrup. 

I baked them in one of those cheap 6-cup aluminum pans you buy at the grocery store. Because of this, I feared they would stick, even with cooking spray, but they slid right out, perfectly intact! No egg? Who knew!

I also love, love, love your suggestion of jalapeno. You can bet I'll be making these again and will give that a try. FanTAStic recipe!

I made these for Thanksgiving and they were tremendous! I'm serving them for Christmas too! Thanks for so many gluten-free recipes! I come to your website often--for inspiration and great recipes!

Made these today. Absolutely delicious and something I would have never thought to put together.

Top 2 oil free cornbread recipes from across the web

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Vegan Oil-Free Cornbread

Vegan Cranberry Cornbread Muffins (...

Top 2 oil free cornbread recipes from across the web

The most viewed oil free cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Oil-Free Cornbread

Vegan Cranberry Cornbread Muffins (...

The most viewed oil free cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine