This Easy Sweet Vegan Cornbread With Applesauce is delicious on its own but also makes a great accompaniment to soups, stews, and other hearty dishes.
Some people may argue that the turkey is the star of the Thanksgiving table, but as far as I’m concerned, it’s the cornbread. No arguing about that! Every Thanksgiving I bake two—one for my stuffing and the other for snacking or serving alongside soups and stews. I simply can’t get enough of the subtly sweet, buttery flavor and deliciously dense texture of cornbread, and that’s why you better believe I’m not baking it just once a year! In fact, this easy vegan cornbread with applesauce is becoming a favorite part of our elaborate weekend brunches!
With its hearty bite and delicate sweetness, this golden-yellow cornbread is such a delight to eat and make. No wonder friends keep asking for the recipe. Whether you serve it warm with a pat of salted butter, chop it up and add it to your stuffing, or enjoy it as a side, it’s guaranteed to become a favorite.
Is This Easy Sweet Vegan Cornbread With Applesauce Healthy?
Compared to regular cornbread, which can be high in saturated fat due to the addition of eggs, butter, and milk, this recipe is definitely the more wholesome option. While we do use raw organic cane sugar, you can easily use less or even omit it, as the applesauce and agave will add enough sweetness.
Jazzing Up Your Cornbread
While the recipe is perfect as is, there’s nothing stopping you from adding your own signature touch. For added texture and even more sweetness, fold in a half cup of fresh corn kernels. To infuse the cornbread with warmth and depth, consider a pinch of cardamom, cumin, or cinnamon. I wouldn’t hesitate to add a touch of heat, either. Try a pinch of cayenne or some red pepper flakes. Love a bit of crunch? A handful of finely chopped pecans, walnuts, or sunflower seeds would work well in this recipe. For an herbal touch, add in some dried thyme. Finally, orange zest can add citrusy brightness, perfectly balancing the sweetness of the cornbread.
How To Make Ahead And Store
This cornbread tastes best on the day it’s made, but leftovers can be kept in an airtight container in the fridge for up to 3 days. The cornbread can also be frozen (whole or sliced) for up to 3 months. Reheat the cornbread in the oven at 375 degrees Fahrenheit for 8-10 minutes.
Serving Suggestions
While this cornbread doesn’t really need more than a pat of butter, I love serving it with this Easy Homemade Crock-Pot Vegetable Soup or a comforting bowl of Vegan Chili.
Eager to try more cornbread recipes? Give this velvety Cornbread With Creamed Corn a go, or whip up this robust Mexican Cornbread Casserole for dinner.
Recipe
Ingredients
- 1 cup yellow cornmeal (162 grams) gluten-free, if needed
- 1/2 cup non-GMO cornstarch (71 grams)
- 1/2 cup raw organic cane sugar
- 6 tablespoons oat flour (42 grams) gluten-free, if needed. Click to see how to make your own!
- 2 tablespoons white rice flour (18 grams)
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 teaspoon xanthan gum (vegan-friendly)
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 1/3 cup vegan butter melted
- 3 tablespoons agave
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 8×8-inch pan with parchment paper, rubbing the sides with oil.
- In a large bowl, whisk together all the ingredients, up to the applesauce.
- In a separate medium bowl, whisk together the applesauce, butter, and agave until well mixed. Pour over the dry ingredients and still until combined. Your batter will be quite thick.
- Spread evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool in the pan completely.
- Once cool, slice and devour!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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