Vegan Cornbread Recipe No Sugar: Easy & Delicious Bake

If you’re looking for a cozy, classic side dish that’s both plant-based and refined sugar-free, this vegan cornbread recipe with no sugar will become your new favorite. Cornbread is a staple at Southern tables and family gatherings, beloved for its golden crumb and comforting flavor.

But traditional recipes often depend heavily on butter, eggs, and sugar. This vegan version delivers everything you love—sweet corn flavor, tender texture, and a satisfying bite—while keeping things healthier and more inclusive.

Here, wholesome cornmeal shines alongside simple pantry staples, and a touch of applesauce or unsweetened plant milk keeps the bread moist without adding sugar or dairy. Whether you’re pairing it with a hearty soup, a summer barbecue, or enjoying it as a snack, you’ll love how easy, affordable, and delicious this recipe is.

Plus, it’s friendly for anyone managing their blood sugar or following a whole-food, plant-based diet.

Why You’ll Love This Recipe

• Completely vegan: No eggs or dairy—just simple, plant-based ingredients.
• No added sugar: Naturally sweetened with applesauce or left totally unsweetened to suit your taste and dietary needs.
• Quick and easy: Ready in about 30 minutes, with no complicated steps or equipment.
• Great texture: Moist, tender crumb with just the right amount of bite—never dry or crumbly.
• Customizable: Add fresh corn, herbs, jalapeños, or swap in gluten-free flour—the options are endless.
• Family-friendly: Loved by kids and adults alike, making it a perfect addition to weeknight dinners or holiday feasts.

Ingredients

Equipment

• Mixing bowls (one large, one small)
• Whisk (or fork)
• Measuring cups and spoons
• 8×8-inch baking pan (or similar; a round cake pan works too)
• Parchment paper (optional, for easy removal)
• Spatula or wooden spoon
• Oven mitts
• Cooling rack (optional, but recommended)

Instructions

1. Preheat your oven to 400°F (200°C).
   If using parchment paper, line your baking pan for easy removal, or lightly grease the pan with a bit of oil.
2. In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, and salt.

   Tip: Sifting the flour and baking powder together helps prevent lumps and yields a fluffier cornbread.

3. In a separate small bowl, combine the wet ingredients: non-dairy milk, applesauce, oil, and apple cider vinegar. Whisk until smooth and well combined.
4. Pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon to gently mix just until combined—do not overmix.
   The batter should be thick, but pourable. If it seems too dry, add an extra tablespoon or two of plant milk.
5. Fold in corn kernels (if using) for a burst of natural sweetness and texture.
6. Transfer the batter to your prepared baking pan. Smooth the top with your spatula for even baking.
7. Bake for 22–27 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

   Keep an eye on the cornbread after 20 minutes—ovens may vary!

8. Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool further, or slice and serve warm.
9. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Gently reheat before serving for best texture.

Tips & Variations

• Make it gluten-free: Substitute all-purpose flour with your favorite gluten-free blend. Check for one that includes xanthan gum for best texture.
• Boost the flavor: Stir in 2 tablespoons of chopped fresh herbs (like chives, rosemary, or thyme) or 1/2 cup diced jalapeños for a savory kick.
• For crisper edges: Try baking in a preheated cast iron skillet, adding a teaspoon of oil to the skillet before pouring in the batter.
• Add-ins: Fold in 1/4 cup nutritional yeast for a cheesy note, or a sprinkle of smoked paprika for subtle warmth.
• Oil-free option: Replace the oil with an equal amount of extra applesauce or unsweetened yogurt, though the result will be a little less rich.
• Freeze for later: Cut cooled cornbread into squares, wrap tightly, and freeze. Thaw and reheat as needed.

“Don’t be afraid to get creative—cornbread is incredibly forgiving, so mix in your favorite flavors to make it your own!”

Nutrition Facts

Here’s an approximate nutrition breakdown for one serving (1/9 of the pan), made as written and without corn kernels:

Nutrition values will vary with add-ins or ingredient substitutions.

Serving Suggestions

• Classic comfort: Serve warm alongside vegan chili or soup. Try pairing with Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for a cozy dinner.
• BBQ side: Add to your next plant-based barbecue with grilled veggies, tofu, and a fresh salad.
• Breakfast treat: Toast leftovers and top with a dab of vegan butter or nut butter.
• Soup companion: Enjoy with a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating for a light, nourishing meal.
• Flavorful topping: Try crumbling the cornbread over a vegan casserole or stew for added texture.
• Southern brunch: Serve with sautéed greens, beans, or vegan sausage for a hearty brunch spread. For inspiration, check out these Vegetarian Southern Recipes That Everyone Will Love.

Conclusion

This vegan cornbread recipe with no sugar proves you don’t need dairy, eggs, or refined sweeteners to enjoy a truly satisfying slice of comfort food. With a tender crumb, golden crust, and plenty of customizable options, it’s a versatile recipe you’ll reach for again and again.

Whether you’re serving it as a wholesome side, a snack, or as part of a festive holiday meal, this cornbread brings everyone together at the table.

As you experiment, don’t hesitate to make it your own—add fresh corn, spice it up with jalapeños, or keep it classic and simple. Pair it with your favorite vegan soups, stews, or barbecue mains for a meal that’s both nourishing and nostalgic.

For more plant-based inspiration, explore recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try baking a Vegan Bread Machine Recipe for Soft, Delicious Loaves next. Happy baking, and enjoy every crumb!

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