With football season just around the corner, it’s the perfect time for a classic comfort-food combination: warm cornbread and a hearty bowl of chili!
This simple cornbread is made without oil and comes together easily for a cozy weeknight meal, game-day gathering or weekend get-together.
Easy Oil-Free Cornbread
Ingredients~
- 1 cup cornmeal
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup unsweetened plant milk
- 2 tablespoons unsweetened applesauce
- 1 tablespoon pure maple syrup, optional
- 1 tablespoon apple cider vinegar
Instructions~
Preheat oven to 400°F.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt.
In a separate bowl, combine the plant milk, applesauce, maple syrup if using and apple cider vinegar.
Add the wet ingredients to the dry ingredients and stir just until combined. Don’t overmix.
Pour the batter into a parchment-lined 8-inch square baking dish and spread evenly.
Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for a few minutes before slicing.
Serve It With Chili!
This cornbread is especially delicious alongside my Veggie Chili, loaded with mushrooms, peppers, tomatoes, corn and three kinds of beans.
Get my Veggie Chili recipe here.
Enjoy!
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
