Food Advertising by

Moist Oil-Free Cornbread


Lately, I’ve been baking up another cornbread recipe that is VERY GOOD and not so heavy on the fats.  I used it for my cornbread stuffing this past Thanksgiving.  Now, I’m baking up a batch every time I pressure cook a pot of pinto beans.

Cooking note:  For natural applesauce, I just peel & core a medium size red apple then run it through a food processer with 2 tablespoons water until it has an applesauce consistency.  Voila!  Instant applesauce.  Works every time I bake something.

Moist Oil-Free Cornbread


By Published: February 6, 2013

  • Yield: 8-10 Servings
  • Prep: 8 mins
  • Cook: 20 mins
  • Ready In: 28 mins

Lately, I've been baking up another cornbread recipe that is VERY GOOD and not so heavy on the fats.  I used it for my …


  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 1/2 cup natural applesauce
  • 1 cup unsweetened nondairy milk
  • 1 tablespoon white distilled vinegar
  • 1 cup corn meal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoons salt


  1. Preheat oven to 400ºF. degrees.
  2. Whisk all the wet ingredients together in a small bowl.  Set aside.
  3. Mix all the dry ingredients together in a medium bowl. Make a well in the dry ingredients.  Add the wet ingredients to the dry.  Mix well, making sure all the dry goods are moisten.
  4. Lightly coat your iron skillet with one or tablespoons margarine. Pop it in the oven for 5 minutes to get it hot.  Using potholders, remove the hot skillet from the oven.
  5. Pour the batter into the hot skillet, and smooth the top with a spatula to ensure an even thickness of batter.  Return the hot skillet to the oven.  Bake 15 to 20 minutes, until lightly golden around the edges.
  6. Allow the bread to cool in the skillet for at least 15 minutes before attempting to remove.  Continue cooling bread on a wire rack.
  7. You can eat it right then, or save it for another recipe.  ;D

    Did you see these?

    • http://SimpleDailyRecipes.com/ Jill McKeever

      This cornbread doesn’t rise as high as I’m accustomed to baking, but it is still very moist. My family hasn’t noticed that I’ve made it healthier. They think I’m making the same ol’cornbread.

    • Wendy Vernon

      My non-vegan son said this was the best batch of corn bread I’ve made yet. Thanks for this recipe. :)