Vegan Corn Bread

Vegan Corn Bread

Vegan Corn Bread

I’m so excited to share this delicious, vegan, no oil, low-fat, corn bread recipe! The yummy mix has a great blend of sweet corn and jalapeño to make the mouth water and make the taste buds sing. We love to make it as a side with our vegan chili or a hearty soup. It is a simple twist on a southern classic that will leave you feeling guilt free and and nourished.

You might even want to consider making a double batch to have on hand for a quick snack or your dinner guest that would like to take home a slice or two!



  • 1 1/2 cup flour (your choice of self-raising flour)
  • 1 cup polenta or corn meal
  • 3 tsp baking powder
  • 3/4 tsp sea salt
  • 1 chopped jalapeño, seeded and diced
  • 1 cup sweet corn
  • 1 cup soy milk (or your choice of non dairy milk)
  • 3 tsp lemon juice
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup


  1. Preheat the oven to 375F
  2. In a large bowl add dry ingredients: flour, polenta, baking powder, sea salt, jalapeño, and 1/2 cup of sweet corn
  3. In a food processor mix wet ingredients: add 1/2 cup sweet corn, apple sauce, soy milk, maple syrup, & lemon juice
  4. Pour the blended wet ingredients into the dry ingredients and stir well
  5. Pour the mixed batter into a baking pan of choice (optional to lightly oil pan) and bake for approx 35 minutes or until golden!

Hope you enjoy a sweet slice of vegan cornbread!

Eat Well, Eat Clean, Live Healthy

Melissa Paddison

Clint Paddison

Clint Paddison has endured challenges tremendous success with crippling Rheumatoid Arthritis and now assists others with this disease via the Paddison Program for Rheumatoid Arthritis, the Rheumatoid Solutions Podcast and the blog on