best gluten free and vegan davory cornbread recipe Best Gluten Free And Vegan Savory Cornbread Recipe

Cornbread is a beloved comfort food that brings warmth and satisfaction to any meal. But when it comes to dietary restrictions like gluten intolerance and vegan preferences, finding a savory cornbread recipe that hits the mark can be a challenge.

That’s why I’m excited to share with you the best gluten free and vegan savory cornbread recipe that’s not only delicious but also incredibly simple to make. This cornbread boasts a tender crumb, just the right amount of savory seasoning, and a delightful golden crust that’s perfect for accompanying soups, stews, or your favorite plant-based dishes.

Whether you’re gluten free, vegan, or simply looking to try something new, this recipe will quickly become a staple in your kitchen. It uses wholesome, accessible ingredients and requires no complicated techniques.

Plus, it’s versatile enough to customize with your favorite flavors. Let’s dive in and make some mouthwatering savory cornbread that everyone will love!

Why You’ll Love This Recipe

This gluten free and vegan savory cornbread ticks all the boxes for a comforting side dish. It’s moist and tender with a delicate crumb and a crispy crust that’s utterly addictive.

Using simple plant-based ingredients and gluten free flours, it’s safe for those with allergies or dietary restrictions without compromising on flavor.

The addition of nutritional yeast and herbs gives it a subtle, cheesy umami and savory depth, making it perfect alongside chili, roasted veggies, or even as a snack on its own. It’s quick to whip up and easy to customize with your favorite spices or mix-ins.

This recipe will forever change your expectations of gluten free vegan cornbread!

Ingredients

• 1 cup gluten free cornmeal (fine or medium grind)
• 3/4 cup gluten free all-purpose flour (ensure it contains xanthan gum)
• 1 tbsp baking powder (gluten free)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup nutritional yeast (for savory, cheesy flavor)
• 1 cup unsweetened plant-based milk (almond, soy, oat, or your choice)
• 2 tbsp apple cider vinegar (to react with baking soda)
• 1/4 cup olive oil or melted coconut oil
• 2 tbsp maple syrup (optional, balances savory flavor)
• 1/4 cup finely chopped green onions or chives
• 2 tbsp fresh parsley, chopped (optional)

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or fork
• 9-inch square baking pan or 8-inch cast iron skillet
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking pan or skillet with olive oil or non-stick spray.
2. Combine dry ingredients: In a large bowl, whisk together the gluten free cornmeal, gluten free all-purpose flour, baking powder, baking soda, salt, garlic powder, smoked paprika, and nutritional yeast until well mixed.
3. Mix wet ingredients: In a separate medium bowl, whisk the plant-based milk with apple cider vinegar and let it sit for 2 minutes to curdle slightly. Then add the olive oil and maple syrup (if using) and whisk to combine.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Avoid over-mixing to keep the cornbread tender.
5. Add fresh herbs: Fold in the chopped green onions and parsley evenly throughout the batter.
6. Pour batter into prepared pan: Spread the batter evenly using a spatula.
7. Bake: Place in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and serve: Remove from oven and let cool in the pan for 10 minutes. Then transfer to a cooling rack or cut and serve warm.

Tips & Variations

For a little extra flavor, try adding 1/4 cup of diced jalapeños or roasted red peppers to the batter. You can also mix in vegan cheese shreds or olives for a Mediterranean twist.

Substitute the olive oil with melted coconut oil for a slightly different texture and flavor. To make it nut-free, ensure your plant milk is seed-based like hemp or oat milk.

If you want a sweeter cornbread, simply reduce or omit the savory spices and increase the maple syrup to 1/4 cup. For a hearty meal, serve with a warm bowl of vegan chili or stew.

Make sure your gluten free flour blend contains xanthan gum or add 1/2 teaspoon separately to help with binding and texture. Leftovers keep well wrapped at room temperature for 2 days or refrigerated for up to 5 days.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This savory cornbread pairs beautifully with a variety of dishes. Try serving it alongside a warm bowl of chili or stew for a classic combination.

It also complements roasted vegetables, grilled tofu, or a hearty salad perfectly.

For an appetizer, cut the cornbread into small squares and serve with a vegan butter spread or a smoky cashew cheese dip. You can also crumble it over soups or use it as a base for a vegan stuffing.

Looking for more inspiration? Check out my Jamaican Minced Beef Recipes for a spicy filling that pairs wonderfully with cornbread.

Or try the Kosher Sushi Salad Recipe for a fresh side dish to balance the meal.

Conclusion

Creating the perfect gluten free and vegan savory cornbread is easier than you think, and this recipe proves it with every bite. It’s a delicious, allergy-friendly alternative to traditional cornbread that doesn’t sacrifice taste or texture.

With simple ingredients and easy steps, you can enjoy a warm, comforting bread that enhances any meal.

Whether you’re serving it alongside a hearty chili, a fresh salad, or just enjoying a slice with vegan butter, this cornbread is sure to become a favorite. Don’t forget to experiment with herbs and spices to make it your own.

For more plant-based baking inspiration, try my Magic Dough Recipe or the delightful Marzipan Challah Recipe. Happy baking!

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