Cornbread (Gluten-Free,Vegan)


Delicious and moist cornbread without wheat. Growing up in Jamaica hot cornmeal porridge was a staple for us. Somehow the corn on the husk there was very hardy, not like the soft sweet corn sold here in the USA. Corn was also enjoyed there in soups and roasted on open untreated charcoal fire pits. As a dessert we had cornmeal pudding which is a very dense, moist and rich cake. It was made with coconut milk, spices like nutmeg, cinnamon, vanilla, allspice. I had to figure out how to make this gluten free version moist without eggs, so I decided to add apple sauce. Here is one rendition of the cornbread. The other version that I made will be in my cookbook, that will be published shortly.

I must say that corn is one of those foods that is linked to food allergies. Purchase non-GMO corn to reduce the risk of allergies. Bob Red Mills has a certified organic cornmeal that I used.

Yield: 8 servings


  • 2 tablespoons golden flax seed meal
  • 1/4 cup water
  • 1 cup cornmeal (organic)
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
    3/4 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup applesauce


Preheat oven 375 F/190 C. Line a 8×8 inch baking pan with parchment paper and set aside. In a small bowl, mix flax seed meal and water and set aside. In a large bowl, combine cornmeal, sorghum flour, brown rice flour, baking powder and salt until fully combined. In a medium bowl mix almond milk, maple syrup, coconut oil, applesauce and flax seed mixture, combine well with flour mixture until fully incorporated.

Pour batter into prepared pan and bake for 40 – 45 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before serving. Delicious served with black beans and steamed kale. Enjoy!

Chef’s Tip: Use a batch of this recipe to make cornbread stuffing.

Previous Recipe Cornbread Stuffing (Gluten-Free,Vegan)
Next Recipe Kidney Bean Curry (Vegan, Gluten-free)

    I love this cornbread recipe. I’ve made it a few times ~ for your stuffing recipe and also just to eat. This last time I made it, I experimented a little bit with the recipe and I used all applesauce and omitted the oil, and I tried using the brine from a can of chickpeas in place of the water and flax. I recently discovered this new egg substitute and i think it’s called aquafaba. Anyway, I just thought I’d let you know that it turned out great, considering i omitted the extra fat, but still moist. If you haven’t tried using aquafaba it’s really cool (i think it’s 3 Tbsp of brine/ 1 egg). However, not sure how healthy it is? Still, I added the flax meal cos I like the fiber.

    • Michelle Blackwood

      Thanks Juliana for your feedback, I love that it was still moist without the oil. I’m sceptical of aquafaba because I’m trying to cut back on canned foods for health reasons. The BPA in the lining of the cans is believed to be harmful. However, you can purchase BPA-free cans. The sodium content too is an issue and you can purchase low-sodium ones. I still use the occasional canned chickpeas and coconut milk here and there but my goal is total elimination.

      • I hear you! Those are my concerns as well. I’ve been using the brine from canned organic, low sodium chickpeas, and I’m pretty sure organic canned items are in BPA-free cans. Still, nothing is safer than cooking from scratch. The aquafaba is so cool tho… it amazes me, I’ve seen demos on YouTube of people beating it for 15 minutes and getting a meringue out of it! I haven’t tried that, actually, but I can’t help but be impressed because I never thought of the brine as anything but waste before. I’m thinking about making another batch of cornbread! Fantastic recipe! Thanks for sharing.

  1. Alisa @ Go Dairy Free

    The texture of that cornbread looks so perfect Michelle, and with no gums, fabulous!

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