Vegan Cornbread (Oil-Free)

This delicious Vegan Cornbread (Oil-Free) has a comforting, savory flavor with a subtle hint of sweetness. It’s soft and moist, yet holds together well with perfectly crumbly edges. This simple side dish is always a favorite and so easy to make!

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All you need for this homemade cornbread are a handful of ingredients and about 25 minutes. It’s a great side dish to serve during the holidays, such as Thanksgiving, or to bring to a potluck because it has no dairy, oil, or eggs.

I like to veganize cornbread with flaxseed as an egg replacer. I also like to swap the oil or butter with a secret ingredient for locked-in moisture… dairy-free yogurt! It’s so creamy and guilt-free!

This bread works because it doesn’t fall apart, yet is perfectly tender and crumbles ever so slightly at the edges.

And even more importantly, the taste is beyond words. The delightful corn flavor shines through as the rest of the bread maintains a perfect balance between sweet and savory.

Everyone will love this with a big bowl of chili or vegetable stew! I like to whip up a quick batch to serve alongside my Brunswick Stew, Three-Bean Chili, and White Bean Chili.

You can use it to make my Chestnut Stuffing, and it’s also a great addition at breakfast or brunch with some agave nectar drizzled over top!

This sweet cornbread is also incredibly simple to make. All you need to do is mix the ground flaxseed with water to make a flax egg. While that gels, combine the dry ingredients.

Then, mix in the wet ingredients, including the flax egg replacer. The mouthwatering aroma of the batter alone will show you how incredibly divine this cornbread tastes!

Next, you’ll pour it into a pan and bake. That’s it. It’s so simple!

This vegan cornbread would also be lovely with my Guatemalan Black Beans, Roasted Red Pepper Soup, Enchilada Soup, and Stuffed Pepper Soup.

Reasons to Love this Recipe

• So easy to make
• Ready in just 25 minutes
• Made with just 9 ingredients
• Has no oil, no dairy, no eggs
• Can be enjoyed by multiple diet types
• Doesn’t fall apart, yet has a soft crumb

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Ingredients and Substitutions

• Cornmeal – This is the main ingredient of the recipe. It’s where that delicious cornbread flavor and slightly crumbly texture come from. Select the kind of cornmeal that says “fine” or “medium grind” for a soft bite. Although, coarse grind cornmeal will work just fine.
• Flour – We add all-purpose flour to team up with the cornmeal for a light and airy crumb, as well as added structure to the bread.
• Sugar – Vegan cane sugar gives a subtle sweetness, as well as holding in some of the moisture.
• Leaveners – Both baking powder and baking soda work to raise this into a fluffy loaf. Baking soda also helps to intensify the golden brown hues.
• Salt – Enhances all the delicious flavors throughout.
• Plant-Milk – Adds creaminess and moisture. Use any kind that you have on hand.
• Vegan Yogurt – Use any favorite plant-based yogurt for moisture and as an oil-replacement. I like So Delicious coconut yogurt. Be sure to select one that is unsweetened and has no added vanilla.
• Flax – Flaxseed meal (ground flaxseed) is mixed with a little bit of warm water to bind the cornbread together, the way an egg would. This is also a great way to add some extra healthy nutrients.

How to Make Vegan Cornbread without Oil

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and line a baking dish with parchment paper.

Combine the flaxseed meal and water in a small bowl. Set it aside to thicken for now.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Then, mix in the plant-based milk, vegan yogurt, and flax egg.

Pour the batter into the dish and bake it until a toothpick comes out clean.

Let it cool down before slicing it.

Enjoy this cornbread as a snack, with some jam, agave nectar, or vegan honey drizzled on top. Or serve it with your favorite stews, soups, and chilis!

Notes

• Use parchment paper here instead of greasing the dish to keep this bread oil-free.
• Try not to over-bake it to keep it from drying out.
• Wait until the cornbread cools down before slicing it for the best structure.

Variations

• For unsweet southern cornbread, swap the sugar for equal parts flour and cornmeal.
• Add 1/3 cup diced fresh or pickled jalapeños for a spicier cornbread.
• Stir in 1/2 cup vegan cheddar shreds and 1/4 cup nutritional yeast for a cheesy bread.
• Bake vegan cornbread muffins by adding the batter to a lined muffin pan and baking them for 14-16 minutes.

Storage

Cover and store the cornbread on the counter for 2 days or in the refrigerator for 5 days. Another option is to freeze individual slices for up to 2 months.

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