Oil-Free Cornbread

Oil-Free Cornbread

These can be made as muffins or in an 8×8 pan.
Course: Breads/Biscuits
Keyword: Cornbread
Author: Mrs. Plant


  • 1 cup of whole wheat whole wheat pastry, or spelt flour
  • 1 cup of cornmeal fine ground
  • 1 T baking powder
  • pinch salt
  • 1 cup plant-based milk
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 T tahini runny tahini is best! – optional, but makes the texture less dry


  • Preheat oven to 400 degrees (or 375 convection).
  • Stir the dry ingredients together.
  • Add the wet ingredients and mix well.
  • Pour batter into a nonstick 8×8″ square pan.
  • Bake for 18-20 minutes until lightly browned and cracked on top.


Oil-Free Cornbread Muffins
Muffins are perfectly done at 18 minutes cook time.

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