This Vegan Gluten-Free Cornbread is so amazing. It will be the only gluten-free, vegan cornbread recipe that you will ever need! It is made from scratch, moist, sweet, and easy to prepare. Served your cornbread alone or as a side for the holiday feast.

 

Vegan Gluten-Free Cornbread is a staple in our home; I love to make it because it goes well with savory or sweet dishes.

It is made with simple ingredients, comes together in no time, and tastes just like traditional cornbread, if not better! Although no one can tell that it is healthy cornbread, it is vegan, gluten-free, dairy-free, and refined sugar-free.

vegan gluten=free cornbread in a white plate with chili in the background and grey napkin on the side

Vegan Gluten-Free Cornbread!

My love for corn goes way back to my childhood when my mom grew her own corn.

Our variety of corn in Jamaica was hardier and not as soft and sweet as the sweet corn variety found here in the USA.

My mom would boil, roast, and make cornmeal with what she harvested. Then, she used her homemade cornmeal to make Jamaican staples, Cornmeal Porridge, Jamaican Cornmeal Pudding, Jamaican Festival Dumplings. and Turn cornmeal.

Fast forward to today, I’m still making my childhood favorite corn dishes as well as the ones I have grown to love living here in the South, like this scrumptious easy cornbread recipe and other vegan, quick gluten-free bread. 

I love to make at least 2 batches of cornbread for the Thanksgiving holidays. One to serve as a side dish and the other to use as a base for my Homemade Cornbread Stuffing.

Cornbread’s Origins

Cornbread is a contentious topic, and we make no claims to know everything there is to know about it! However, according to our study, the idea may have sprung from a Native American delicacy called cornpone, which was made with cornmeal, liquid, and salt.

Cornmeal was a common foodstuff and source of nourishment for enslaved people throughout the colonial period. It is likely that popularity increased over time, and recipes varied in response to individual preferences and component availability. As a result, it’s increasingly popular across the United States, although it’s most closely linked with Southern cuisine.

This is our gluten-free, plant-based version of cornbread, which tastes just how we remember it from childhood!

Vegan Gluten-Free Cornbread Ingredients in 2 bowls

Is Cornbread Gluten-Free?

Cornmeal is gluten-free but that doesn’t mean that all cornbread and corn muffins are. Most cornbread and corn muffins recipes combine cornmeal with wheat flour.

Therefore when purchasing storebought cornbread and muffins, read the label to make sure it says that it is gluten-free or make your own. 

Why I Love This Vegan Gluten-Free Cornbread?

I had a really hard time coming up with the right words to describe how I feel about this vegan, gluten-free cornbread. I don’t even know where to start. But one thing that I am sure about is you will love this cornbread as much as I do! Because:

  • This cornbread is perfectly fluffy and tender, with a crumbly exterior.
  • It’s perfectly sweetened, has a slightly salty bite, and works as both a snack and a side dish.
  • In addition, it is vegan, gluten-free, and refined sugar-free.
  • It is also naturally sweetened with maple syrup instead of white sugar, Sucanat, or cane juice. This makes it lower glycemic than most other recipes out there, which in turn translates into longer-lasting energy and greater nutrient absorption.
  • It has lots of fiber and healthy fats from cornmeal and coconut oil. (Other healthy fats would also work well, like olive oil)
  • It’s pretty easy to make. It also comes together in under 30 minutes, and you don’t need any fancy ingredients (It is made with simple ingredients you likely already have on hand).
  • This is the perfect side dish. If you’re hosting a holiday gathering and need a quick, no-fuss side dish, this is your recipe.
  • It is the perfect accompaniment to soups, stews, chili (obviously), or just on its own with some vegan butter. I love enjoying this warm out of the oven with a smear of vegan butter.
  • While cornbread can be enjoyed year-round, it pairs well with so many fall and winter dishes – butternut squash soup, stew, etc. And let’s face it – comfort food season is upon us!
  • The leftovers also make for fantastic toast the next day. This would be especially tasty with some vegan butter or coconut butter/coconut oil spread on top!

 

I’m head over heels in love with this cornbread! I’ve made this recipe countless times in the last year – it is a favorite among friends and family members. So many people have tried it and fallen in love, including those who aren’t gluten-free or vegan!

So if you’re looking for a quick + easy dish that everyone will enjoy at your next gathering (or weekday meal!), look no further than this vegan cornbread.

Vegan gluten-free cornbread mix in a silver bowl with a blue spatula mixing the ingredients

How To Make Vegan Gluten-Free Cornbread?

This is the go-to cornbread recipe that I developed after years of trial and error, it is an easy cornbread recipe, and it is definitely the best cornbread.

To make this vegan cornbread, you’ll require the following ingredients:

Ingredients

  • Almond milk – you can make your own Almond Milk or substitute it with any plant milk of choice.
  • Agave or maple syrup – these are more natural sweeteners than table sugar. Agave is on Dr. Sebi’s Food List.
  • Coconut oil or vegan butter melted – add moisture to the cornbread and buttery flavor.
  • Golden flaxseeds- you can use brown flaxseeds or chia seeds, however, for aesthetics, golden flaxseeds or white chia seeds are better. 
  • Cornmeal – I used organic cornmeal. 
  • Oat flour – gluten-free flour, you can use storebought oat flour or make your own Oat Flour.
  • Almond flour – gives the cornbread a light and fluffy texture. You can use store-bought or make your own Almond Flour. 
  • Baking powder – I used aluminum-free baking powder, sold at the Health Food Store and in the supermarket. 
  • Salt – use sea salt
  • Scroll down to the recipe card.  

How To Make Vegan Gluten-Free Cornbread?

This is the go-to cornbread recipe that I developed after years of trial and error, it is an easy cornbread recipe and it is definitely the best cornbread. 

  1. Preheat oven to 400 F. Line an 8-inch baking pan with parchment paper or spray with cooking spray and set aside.
  2. In a medium bowl, mix together almond milk, ground golden flaxseeds, agave, and coconut oil. Make sure the almond milk is not cold or else your coconut oil will solidify.
  3. Mix cornmeal, oat flour, almond flour, baking powder, and salt in a larger bowl. Add almond mix mixture and stir until fully combined and the batter is smooth.
  4. Scoop batter into prepared pan, bake in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

What Goes Well With Vegan Gluten-Free Cornbread?

Cornbread goes wonderful with chili and is a great Thanksgiving or Christmas side dish. Serve cornbread alongside Black Bean Butternut Squash Stew, Vegan White Bean Soup, and Chickpea Stew.

 Also, if you haven’t tasted my Vegan Chili Recipe yet, you should probably do so while the cornbread is baking.

Can You Make This Recipe Ahead?

Yes! It can be prepared the day before and reheated just before serving.

How To Store Vegan Gluten-Free Cornbread?

Store leftover cornbread in a container with a tight-fitting lid, gluten-free baked goods dries out easily so it is important to store in a sealed container. 

Can You Freeze Cornbread?

Yes, you can freeze leftover cornbread. However, it is best to cut the cornbread into portion sizes, Place it into freezer bags,, and store it in the freezer for up to two months.

Defrost at room temperature for about 30 minutes. To reheat, wrap in parchment paper followed by foil paper and bake in a preheated oven at 350 degrees F for about 20 minutes.

Is Cornbread Best Served Warm?

Yes! It tastes finest when served warm. You can reheat leftovers.

Variations

  1. If you don’t have almond flour, substitute the almond flour for 1/4 cup Gluten-free flour and add 3/4 cup of frozen corn.

Homemade vegan gluten=free cornbread in a white plate with chili in the background and grey napkin overlay

More Corn Recipes To Try

Why Isn’t Classic Cornbread Vegan?

Classic cornbread is not typically vegan because it contains dairy, such as butter and buttermilk, as well as eggs. However, because cornbread is essentially a quick bread, it may simply be made vegan with a few easy ingredient substitutions.

What Variations Can You Do With This Recipe’s Ingredients?

  1. If you don’t have almond flour, substitute the almond flour for 1/4 cup gluten-free flour and add 3/4 cup of frozen corn.
  2. Any kind of oil can be used: grapeseed oil, avocado oil, olive oil, etc.
  3. You can use your favorite dairy-free milk. Cashew milk, oat milk, and soy milk all are excellent options. Although I have not tried the recipe with coconut milk, it would work quite well and add a richer flavor.
  4. Millet flour can be used in place of cornmeal to make it corn-free.
  5. You can use any liquid sweetener like date syrup, agave syrup, liquid stevia, brown rice syrup, molasses, and so on.
  6. You can completely skip the maple syrup from the recipe.

What Can Other Ingredients Be Used In The Batter?

You can use this cornbread as a base recipe — you can make your own version by using any of the sweet or savory ingredients listed below:

  • Vegan cheese, grated
  • Nutritional yeast
  • Dried cranberries
  • Sweetcorn
  • Blueberries, fresh or frozen
  • Apple chunks, chopped

Feel free to customize it by adding your favorite spices, such as cayenne pepper or smoked paprika. You could also add some fresh herbs (such as sage or rosemary) or fold in chopped jalapeños for a spicy kick!

What Can You Use In Place Of Eggs In Cornbread?

The main purpose of the egg in cornbread is to bind the ingredients together. There are many options for substituting an egg in cornbread or other recipes to make it vegan.

Here are a few:

Ground flaxseed: The most common is ground flaxseed, which is a great source of omega-3 fatty acids, protein, and fiber. The seed coat contains a gum that thickens and gelatinizes when ground and whipped with liquid. This acts as an emulsifier and helps in the texture of baked items in the same way that eggs do.

Applesauce: Applesauce can alternatively be used in place of eggs in this homemade cornbread recipe. The combination of apple cider vinegar, baking soda, and baking powder also adds lift and a fluffy texture.

Is It Possible To Make Cornbread Without Using Corn?

Yes, you can make cornbread without using cornmeal. There’s no law that says cornbread needs to be made only with corn! Cornmeal can be replaced with chickpea flour to make this cornbread corn-free!

How To Make Cornbread As Muffins?

Don’t like squares? Make some vegan, gluten-free cornmeal muffins in their place!

The baking time may be slightly altered, but the outcome is the same: soft, moist, and delectable cornbread.  

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Categories

Nutrition

(Per portion)
  • Energy: 255 kcal / 1066 kJ
  • Fat: 13 g
  • Protein: 3 g
  • Carbs: 31 g

Cook Time

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min
  • For: 8 Servings

Ingredients

Instructions

  1. Preheat oven 400 F. Line an 8x8 inch baking pan with parchment paper or spray with cooking spray and set aside.
  2. In a medium bowl, mix together almond milk, agave, coconut oil, ground flaxseeds.
  3. Mix cornmeal, oat flour, almond flour, baking powder and salt in a larger bowl. Add almond mix mixture and stir until fully combined and the batter is smooth.
  4. Scoop batter into prepared pan, bake in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.