Vegan and free of gluten, egg, soy, dairy and nuts

The females in my family are plagued with food allergies. This sweet and tangy cornbread recipe is moist, delicious and safe for my daughters, granddaughter and me. Since it is quite easy to make, it has become a family fall favorite. Enjoy it as a side to hearty fall soups and meal-sized green salads. Top a warm slice with local honey and serve with a bowl of fresh fruit salad, for a lovely breakfast or afternoon snack.

Allergen-free cornbread

When possible, I use organic, low preservative, no-sugar-added options. I make my own applesauce, but store bought organic is a convenient option. I am not a big fan of canned foods, therefore when using as an ingredient, I always choose organic since those brands do not include additives.

For this recipe, I use melted coconut oil, because (miraculously), none of us are allergic to coconut. It gives a very light nutty taste to the bread. I have also made the recipe with olive oil, which is the ultimate in allergy-free oil options. The caloric count is almost identical, but coconut oil has a higher saturated fat content. Choose the oil that works best for your health and dietary needs.

Clean up it easy when making this recipe, as all ingredients can be prepared in a blender and one bowl. I like baking in stoneware, but any time of baking pan works just as well.

Cornbread ingredients in a bowl and blender.
Add dry cornbread ingredients to a large bowl, and the wet ingredients in the blender.
Cornbread batter in a round baking dish.
Add the cornbread batter to a round or 8″ x 8″ square pan.

The recipe is adapted from the Allergy Awesomeness website.

Apple-Jalapeno Cornbread; Allergen-free!

Sweet, tangy, moist cornbread, free of gluten, egg, soy, dairy and nuts.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16 2″ square
Calories 107 kcal


  • Blender
  • Oven
  • Measuring cups and spoons
  • 1 large bowl
  • 8 x 8 baking pan


  • 2 cups cornmeal
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 15 ounce canned sweet corn, undrained
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 3/4 cup unsweetened apple juice
  • 2 tablespoons oil of choice (coconut, olive)
  • 1 – 3 jalapenos, seeded and chopped into chunks


Preheat the oven to 425 degrees.
In a large bowl, combine the dry ingredients: cornmeal, baking powder, baking soda and salt.  
In a blender, combine the canned corn, applesauce, maple syrup, apple juice, oil and jalapeño chunks, and puree.
Pour the blender mixture into the dry ingredients and stir.
Grease an 8″ x 8″ pan with the light olive oil or melted coconut oil.  Pour the batter into the pan and bake for 25 minutes, until golden.  Remove from oven and allow to sit for 15 minutes.  
Cut the cooling cornbread into 2″ squares.
Nutritional value for 1 2″ serving:
107 calories; 2.4 g fat; 20 g carbohydrates; 1.25 g protein


Calories: 107kcal
Keyword cornbread, dairy free, egg free, gluten free, nut free, soy free, vegan
Tried this recipe?Let us know how it was!
2 squares of fresh cornbread

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God-loving, healthy lifestyle enthusiast, mother, grandmother, animal obsessed and married to my best friend. Life is good!

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