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!
- 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.