Vegan Cornbread — Oil Free and Loving It

Author: Heather Leno
Servings: 9 large or 12 small Prep Time : 10 minutes Cook Time: 25 minutes

1 cup almond milk or milk of choice

1/2 cup applesauce

3 tbsp maple syrup or honey*

1/2 tbsp lemon juice


1/2 cup white whole-wheat flour**, stir before measuring

1/2 cup whole-wheat pastry flour**, stir before measuring

2 tbsp almond flour, lightly pressed to measure

1 cup whole-grain cornmeal

1 tbsp Rumford’s baking powder

1/2 tsp salt

  1. Preheat oven to 400 degrees, and prepare an 8″ x 8″ pan or muffin pan with spray or parchment.
  2. Whisk together liquid ingredients and set aside.
  3. Combine all dry ingredients. Measure flour by stirring before measuring and then leveling off measuring cup with a knife.
  4. When oven is heated to 400 degrees, combine the wet ingredients with the dry, do not overmix.
  5. Fill prepped pan with batter. — see Note below.
  6. BAKE 25 minutes for 8″x 8″ pan and 20 minutes for muffin pans, or until starting to brown on the edges.

As soon as you mix the wet and dry ingredients together, it is best to go right into the oven as the baking powder will start activating. If you wait, the cornbread will not be as nice and light.

If your baking powder is old or has been around moisture it will not work as well, so it is important to always use fresh baking powder. Buy it in smaller containers if you don’t use it very often.

*For a no sugar version, we use date syrup.  It will not be quite as sweet, and the end result will be a slightly darker cornbread, but perfectly yummy just the same!

** For gluten-free, replace the white whole-wheat with GF flour blend and the pastry flour with GF oat flour.