Vegan Gluten-Free Cornbread

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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

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 and tastes just like traditional cornbread, if not better! 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 Recipe

My love for corn goes way back to my childhood days when my mom would grow 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. 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 gluten-free quick bread.  

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

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. 

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. 

  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 With Vegan Gluten-Free Cornbread?

Serve cornbread alongside Black Bean Butternut Squash Stew, Vegan White Bean Soup, Chickpea Stew

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, it is best to cut the cornbread into portion sizes, Place into freezer bags and store 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. 

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

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Categories

Nutrition

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

Cooking 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.

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21 Comments
  1. madisun
    November 20, 2020

    I love this cornbread! I have made it a few times and usually sub the ingredients based on what I have/use but this is my solid go to reference recipe to get measurements right. I just baked it over a bed of roasted potatoes and leeks and it was of course perfect and delicious! Thank you!

    • Michelle Blackwood, RN
      November 20, 2020

      Madisun, thank you so much for your feedback, I’m so happy you love my recipe. I love how you incorporate it with other dishes.

  2. Janice
    October 28, 2020

    Wow! This was fantastic. Ever since going gluten free, I have had problems finding any bread recipe that tasted good. Well, this cornbread worked. The only thing I changed was to cut the agave amount in half. This was a good compliment to my turkey chili.
    Thank you.

  3. Mariette M. Bulger
    October 20, 2020

    I love this cornbread recipe! I make it all the time, now. This Cornbread is good enough to give as a gift, with a bow on top! Thank You; Michelle! ~xo!

    • Michelle Blackwood, RN
      October 20, 2020

      Mariette that is so happy to read, It was definitely a labor of love to perfect this recipe. I love the idea of gifting it. Thank you.

  4. Janet
    August 7, 2020

    Hi! This looks so good. Would it be possible to make it fatfree — no oil?
    Any substitute? Thank you.

  5. Lindsay
    June 18, 2020

    I haven’t had cornbread in years so I was happy to find this recipe! It turned out amazing! I made it with what I had on hand which was regular/not golden flaxseed and it still tasted great. Is the golden flaxseed for color or is there another reason to use it instead? Just wondering for next time I make it!

    • Michelle Blackwood, RN
      June 24, 2020

      Lindsay, I’m so happy you found my recipe and you enjoyed it. golden flaxseed is used for the color so regular flaxseed is fine.

  6. Maria
    April 7, 2020

    Oh my! This is outstanding! Both the texture and flavor are excellent. I will make this cornbread again and again. Thanks, Michelle!

  7. Mia
    February 13, 2020

    This recipe is incredible. It’s so easy and it taste phenomenal.
    I’ve made it twice adding 2 serrano peppers (one without seeds) for an added kick and my family who does not eat gluten free and vegan also loved it!

    • Michelle Blackwood, RN
      February 13, 2020

      Wow Mia, I can’t wait to try it with peppers, I’m so happy you enjoyed it.

      • Tania
        October 26, 2020

        I made this replacing the almond milk with coconut milk and the almond flour with sunflower flour (made by grinding raw sunflower seeds) to make it nut free for my daughter. Hubby said it was the best cornbread he’s ever tasted.

        • Michelle Blackwood, RN
          October 27, 2020

          Tania I really love how you were able to adjust the recipe to make it nut-free. I’m happy everyone enjoyed it. Thank you for your feedback.

  8. T
    February 7, 2020

    Looks great!

  9. Niki
    November 21, 2018

    I made this tonight, it was quite tasty!

    • Michelle Blackwood
      November 22, 2018

      Thankyou for your feedback Niki, I’m happy you found it tasty! Happy Thanksgiving!

  10. Priscilla
    November 14, 2018

    Oh wow, these were so delicious. The best gluten-free cornbread I have ever had.

    • Michelle Blackwood
      November 14, 2018

      Thank you Priscilla, I’m so happy you loved them!