MMMMmmmmph. That’s the sound of my family enjoying this hearty and delicious guilt-free, oil-free, vegan cornbread. Spread with a light drizzle of honey if you love a bit of extra sweetness. Cut open while still hot and savor every chewy crumb.
After searching and searching for a good oil-free cornbread recipe, I finally had to create my own. I often bake by feel- a little of this, a little more of that, so narrowing this down to a recipe that could be used again and again was a bit of a discipline. I love the added chia for extra Omega-3s, as Dr. Esselstyn recommends 1-2 tablespoons a day.
Omega-3s can fight inflammation, help with depression and anxiety, improve eye health, fight mental decline and Alzheimer’s Disease, and so much more. [source] Plus, the Maseca is a great source of iron and calcium.
As we ease our way into cooler weather, shorter days, and (sometimes) less physical activity, it’s important to do everything we can to keep our bodies healthy.
You can experiment with using less sugar in this recipe, and perhaps adding a bit more applesauce (use less milk to compensate). Those of us who don’t eat very much sugar will find this on the sweet side, though our “normal” (non-plant-based) friends probably won’t think so.
These pair wonderfully with a hearty soup, and will probably make an appearance at our Thanksgiving table this year.
Ingredients
Method
- Preheat oven to 425°F
- Lightly spray 8" square baking dish with nonstick cooking spray
- Whisk together flour, maseca, sugar, baking powder, baking soda and chia seeds.
- Add plant milk and applesauce to the flour mixture. Stir until just combined. Add more milk if too think- it should be thick enough to spread into a baking pan with a spatula, but not dry.
- Spread into baking pan. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan, slice into squares.
Did you try this recipe? Let me know how it went in the comments below! Share this recipe with your friends- tag #crystalsrecipes or use the share buttons below.
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Perfect Pumpkin Bread - Oil-free, Vegan, Delicious
Vegan Cabbage Rolls Esselstyn Style
Kabocha Butternut Squash Soup - Vegan, Oil-Free
This recipe has water in instructions, But not in the ingredients. I added about a half a cup of water and just put it in the oven. Hope it works out. What about for the future?
Thanks,
Beth
Hi Beth,
Thanks for your comment. How did it turn out? I sometimes add a bit more milk or water if the batter seems too dry. I’ve updated the instructions to reflect that. Thanks for catching it.
Crystal
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