100 Calorie Vegan Cornbread (Air Fryer, Oven, GF, No Eggs)

This cornbread takes just 1 minute to make in the blender and can be baked in the oven or air fryer. This recipe is vegan, gluten-free, contains no egg, no dairy, and no buttermilk. Best of all there are less than 100 calories per serving. This cornbread is crispy on the outside and soft on the inside and is the perfect side dish for a warming stew.

This cornbread contains half the amount of calories of a typical piece of cornbread, but just as much taste. 

At under 100 calories per serving, this side dish is the perfect addition to a warm stew. 

This is one of the very few recipes that my whole family adores and my kids actually cheer when they see that I’ve made cornbread. 

Because I can prepare this recipe so quickly from whole plant based and gluten-free ingredients, I am happy to make this recipe frequently to accompany a weekday dinner. 

This recipe is made mainly from storecupboard ingredients that you’ll probably already have, making it easy to make when you don’t know what to serve on the side of your dinner.

This recipe also keeps well in either the fridge or freezer.

Video Demonstration

If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. 

Click here to subscribe to my Youtube channel. 

The Structure Of A Plant Based Plate

Each of the recipes I create fits into my Plant Plate System.  This system incorporates 5 food groups into every meal. 

The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste

This recipe is a nutrient-packed carb side dish, and is not a complete meal.

The diagram below helps you see the 5 different components of a Plant-Based Plate.

Click here to discover more about my Plant Plate System and some of the benefits of eating this way.

Why You’ll Love This Recipe

• This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian
• This recipe contains 95kcal per serving
• This recipe contains 2.6g protein per serving
• This recipe contains 2.1g of fiber per serving.
• This recipe takes 3 minutes of active preparation time and 10 minutes of cooking time. You can use the cooking time to get on with other things.
• I have simplified this recipe by limiting the number of ingredients and using everyday store cupboard ingredient.
• Delicious for the whole family
• Stores well for a long time

Recommended Equipment

Here are the main kitchen equipment tools I have used to create this recipe.

Instructions

• Line a square baking pan with parchment/greaseproof paper.
• Add all of the ingredients to a blender and blend until smooth.
• Follow the instructions for baking in the oven or air fryer below

Bake In The Oven

• Pour the blended mixture into the baking pan and bake straight away.
• Once done leave to cool for a few minutes and then slices into squares.

Bake In The Air Fyrer

• You will need to use a baking dish that fits in your air fryer and you might need to cook this in batches if your air fryer isn’t big enough to fit the full amount in one container.  
• I use a silicone baking dish lined with parchment or baking paper for this recipe.  The one I use is 8 inches or 20 cm and square.  It fits my Cosori Air Fryer.  Make sure you measure the inside of your Air Fryer before purchasing an Air Fryer baking dish. This is the silicone air fryer baking dish that I use every day.

Ways To Use This Recipe

Here are some of my favorite meals that I like to eat with this cornbread: 

• Vegan chili
• Soup
• Vegan meatloaf
• Beans
• Stuffed bell peppers
• Sweet potato casserole
• Mashed potatoes
• Roast vegetables

Ingredient Substitutions

• Cornmeal: This recipe wouldn’t be cornbread without the cornmeal, but any type of cornmeal will work for this recipe.  You can use fine or course ground cornmeal.  Cornmeal is yellow or orange in color.  Cornmeal shouldn’t be confused with cornflour or cornstarch which is white in colour and cannot be used as a substitute.
• Oats: The type of oats that I used is porridge, oatmeal, or quick cook oat flakes.  You can’t substitute steel cut or oat groats into this recipe because this would significantly change the calorie count and require a lot more liquid.
• Plant-based yogurt: If you don’t want to use yogurt you can use applesauce instead.
• Maple Syrup: You can use any syrup you like.  I used Sweet Freedom because it is lower in calories. If you want to reduce the calories further, you could use Stevia or Erythritol to sweeten this recipe.

Serving Sizes

If you’re following a reduced-calorie diet, add 1 serving (1/9th of the recipe) to your meal to serve one person.  This will give you just under 100 calories.  You could also add a very thin scraping of vegan butter to the top of the cornbread.  This will increase the calorie count by around 20 calories.

How To Reduce The Calories

If you want to reduce the calories further, you could use Stevia or Erythritol to sweeten this recipe.

Storage

You can store this cornbread in the fridge for up to 5 days or up to 3 months in the freezer.

Other Nutrient Packed Carbs Side Dishes Recipes

Here are some more of my favorite Nutrient Packed Carbs Side Dishes recipes:

• Most Crispy Vegan Jacket Potato (British Baked Without Foil)
• Easy Whole Baked Sweet Potato (Air Fryer, Oven, Vegan)
• Oil-free Sweet Potato Fries (Vegan, Oven & Air Fryer)
• Crispy Homemade Baked French Fries (Oven & Air Fryer)

Recipe

Now it’s your turn to make magic in the kitchen.