Vegan Cornbread (with gluten-free option)

Today we are making a super tasty vegan cornbread recipe with an easy gluten-free option! Do you guys like cornbread? I was always skeptical to try and make it myself but it is so easy and SO delicious! ♡ PS: for more easy and delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!

Print

Vegan Cornbread (gluten-free option)

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Description

Fluffy cornbread that’s vegan (and an option for gluten-free!) that’s perfect for dipping in chilli or served alongside tofu scramble.


Ingredients

  • 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
  • 1/2 tsp baking soda (use a full 1 tsp if making the gluten-free option)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/2 cup melted vegan butter
  • 1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water

Instructions

  1. Preheat oven to 400°F / 200°C.
  2. Stir together the non-dairy milk and vinegar. Set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
  4. Add melted vegan butter, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
  5. Pour into a parchment-lined 8×8 baking pan. Bake for 18-20 minutes until golden. Allow to cool then slice and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

  • This is an amazing recipe. I have made this gluten free with buckwheat two times now, and this is my favorite cornbread recipe to date. Thanks Liv! i also recommend using a sugar free sweetener like erythritol to make this sugar-free, if lower calories or carbs matters to you!

  • It has been so long since I’ve had cornbread and I am so thankful for your recipe! I ended up using 1 cup of gf baking flour in place of the all purpose. I used the 1 tsp of baking soda as recommended, plus 1/4 cup maple syrup instead of the granulated sugar. I followed the recipe otherwise.

    For anyone else thinking of making this…DO IT. The melted butter really made these taste so luscious so don’t skip that. I’ve found my new go-to cornbread recipe!

  • I tried this recipe with quinoa flour instead of buckwheat flour for a gluten-free option and it turned out amazing. Although it was a bit crumbly, it was not chalky at all. Definitely the best gluten-free corn bread i’ve had! The sugar to salt ratio was also perfect. Don’t skip out on the maple syrup; it adds an incredible flavour.