Flourless Cornbread

Not eating flour but missing the yummy classic cornbread accompaniment to a comforting bowl of fall chili? This simple, flourless cornbread is made with cornmeal and instant oats and naturally sweetened with applesauce.

Flourless Cornbread

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4
Recipe From: Katie’s Conscious Kitchen


  • 1 cup cornmeal 5 oz
  • 3/4 cup instant oats 3 oz
  • 1 cup soy milk 8 oz
  • 1 tsp apple cider vinegar
  • 1/4 cup applesauce 2 oz
  • 1 Tbsp baking powder
  • 1/2 tsp good quality sea salt
  • 2 Tbsp maple syrup (optional)

Suggested Equipment*


  • Preheat the oven to 350°F
  • Mix the cornbread ingredients in a bowl.
  • Fill greased muffin tins or a square pan lined with parchment paper.
  • Bake until a toothpick comes out clean. Mine take somewhere between 30 minutes and 1 hour, depending on the size of the pan.


  • To make this cornbread gluten-free, be sure to use certified gluten-free oats.
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*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.


  1. Marcy

    Looks delicious!!! Any idea how you would count this for BLE?

    • Andi

      Marcy, looks good to me too and I’m looking forward to making it. Former BLE’er here. For 4 servings, it would be 2 grains and 1/4 protein per person. But applesauce and maple syrup are not BLE compliant, and there is only one grain at breakfast on the weight loss plan so it’s hard to see how you’d make this work. I guess you could do 8 servings and then you’d have the right amount of grain for breakfast and the protein and applesauce would be negligible.

      • Thanks Andi! So nice to have someone swoop in and do the math for me. 🙂 I agree, I’d count it as a grain and a little bit of protein. So it would be for the BLE maintenance plan.

  2. Deb

    So many BLE recipes use oatmeal, but for anyone who doesn’t eat oats, what would be the substitute for the oats?

    • Hi Deb, is gluten your issue? You can’t do gluten free oats, or just grains? You’d need something to absorb the moisture, the only things I know of that work well are flour and oats. You could try a non-grain based flour such as chickpea flour or almond meal, or more cornmeal, but I suspect it wouldn’t work very well. Finely processed oats are the only “BLE hack” or trick I have up my sleeve for BLE-friendly baking. You might be out of luck with cornbread, you may need to let this one go.

  3. Jennifer

    This is so good. I make it every time I make a big pot of chili. I make 6 muffins. Then I toast the leftovers whenever I reheat the chili. 😋

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