Oil-Free Cornbread

This oil-free cornbread is made with simple ingredients and so much healthier than most cornbreads out there! It's super easy to make it from scratch and goes with so many different meals to add a comforting side.

I mostly use this recipe for our Thanksgiving Dressing. It's a healthified and veganized version of my grandmother's chicken and dressing recipe! It's so good we eat it other times of the year besides just Thanksgiving!

It also goes great with chili and different soups!

If you're not completely oil-free you can sub the coconut milk for oil, like coconut oil instead. Just check the notes below. If you can't do coconut milk or oil you can replace it with apple sauce. It works and tastes good but I honestly like the coconut milk or oil better.

Hope you enjoy this recipe and share it with a friend who'd love it too!

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Oil-Free Cornbread

This oil-free cornbread is simple, healthy and still so delcious! If you're not strictly oil-free you can add the oil as I noted in the recipe below. Either way it's a much healthier version than most cornbreads!

Course Dinner

Cuisine American

Keyword cornbread, oil-free

Prep Time 10 minutes

Cook Time 30 minutes

Author Megan Lawson Evans

Ingredients

• 1 cup Yellow Cornmeal
• 1/2 cup Spelt Flour
• 1⅓ cup Coconut Milk* (from a can - the thick white part)
• 1 tsp Apple Cider Vinegar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• ¼-½ tsp Salt (optional)

Instructions

• Preheat oven to 350 F. In a medium bowl mix together the milk and apple cider vinegar. Then in a large bowl mix together all the dry ingredients. Add the coconut milk plus the apple cider vinegar mixture to the dry ingredients and mix everything together. Pour the mixture in a 9x9 inch pain and bake for about 30 minutes.

Notes

*If you're not completely oil-free you can sub the coconut milk for 1/3 cup coconut oil (melted!)

Also this recipe can easily be doubled if you're feeding more people!