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My love for corn goes way back to my childhood days when my mom would grow corn and use it in many dishes. Our corn in Jamaica was a more hardy variety. We loved it boiled, roasted, and my mom would even dry ears of corn and grate them to produce her own cornmeal.
Fast forward to today, I'm still making my childhood favorite corn dishes as well of the ones I have grown to love like this vegan cornbread.
For the holidays, I love to make at least 2 batches of cornbread. One to serve as a side dish and the other to make my Cornbread Stuffing.
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.
How To Make Vegan Gluten-Free Cornbread
This is an easy cornbread recipe and it is definitely the best cornbread, you basically mix the liquid ingredients with the ground flaxseeds, then you mix the flours, baking powder, sugar, and salt. Combine them together then bake in the oven until done.
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- 255 kcal / 1066 kJ
- 13 g
- 3 g
- 31 g
- 10 min
- 30 min
- Ready in:
- 40 min
Preheat oven 400 F. Line an 8x8 inch baking pan with parchment paper or spray with cooking spray and set aside.
In a medium bowl, mix together almond milk, ground flaxseeds, maple syrup, and oil.
Mix cornmeal, gluten-free flour, sugar, baking powder and salt in a larger bowl. Add almond mix mixture and stir until fully combined and the batter is smooth.
Scoop batter into prepared pan, bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.