Best Gluten Free And Vegan Savory Cornbread Recipe Guide

Cornbread is a classic comfort food that pairs beautifully with soups, stews, and hearty salads. However, traditional recipes often include gluten and dairy, making it challenging for those following gluten-free and vegan diets to enjoy.

Luckily, this best gluten free and vegan savory cornbread recipe is here to change that! It’s moist, fluffy, and packed with savory flavors that everyone will love, regardless of dietary restrictions.

Whether you’re a seasoned vegan, gluten-free, or simply curious, this recipe offers a delicious and easy way to enjoy cornbread without compromise.

Made with simple, wholesome ingredients, this cornbread is perfect for weeknight dinners, potlucks, or holiday gatherings. Plus, it’s naturally free from common allergens, making it a crowd-pleaser for any dietary preference.

Ready to bake the perfect slice of savory delight? Let’s get started!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone craving cornbread but needing to avoid gluten and animal products. It’s:

• Gluten-free: Uses a blend of gluten-free flours and cornmeal for the perfect texture.
• Vegan: Completely plant-based with no eggs or dairy, relying on flaxseed and plant milk for moisture and binding.
• Savory and flavorful: Includes green onions, garlic powder, and nutritional yeast for a cheesy umami twist.
• Easy and quick: Whip it up in under 10 minutes and bake in about 25.
• Versatile: Great on its own or as a side for chili, salads, or roasted veggies.

Ingredients

• 1 cup yellow cornmeal (fine or medium grind)
• 3/4 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup nutritional yeast (optional, for savory “cheesy” flavor)
• 1 tablespoon ground flaxseed
• 3 tablespoons water (for flax egg)
• 1 cup unsweetened plant milk (almond, soy, oat, etc.)
• 1/4 cup olive oil or melted coconut oil
• 2 tablespoons apple cider vinegar
• 1/2 cup finely chopped green onions (about 3-4 stalks)
• 1/2 cup corn kernels (fresh, frozen, or canned, drained)
• Optional: 1 small jalapeño, finely chopped for a spicy kick

Equipment

• Mixing bowls (medium and small)
• Measuring cups and spoons
• Whisk or fork
• 9-inch square baking pan or 8-inch round cake pan
• Parchment paper or non-stick spray
• Rubber spatula
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Prepare your baking pan by lining it with parchment paper or lightly greasing it with oil.
2. Make the flax egg: In a small bowl, combine the ground flaxseed with 3 tablespoons of water. Stir well and let it sit for 5 minutes until it thickens.
3. Mix dry ingredients: In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, garlic powder, and nutritional yeast.
4. Combine wet ingredients: In another bowl, mix the flax egg, plant milk, olive oil, and apple cider vinegar.
5. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined. Avoid overmixing to keep the cornbread tender.
6. Fold in the green onions, corn kernels, and jalapeño (if using). This adds texture and bursts of flavor throughout the bread.
7. Transfer the batter into the prepared baking pan. Smooth the top evenly with your spatula.
8. Bake for 22–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool for 10 minutes. This allows the cornbread to set and makes it easier to slice.
10. Slice and serve warm. Enjoy your savory gluten-free and vegan cornbread with your favorite dishes.

Tips & Variations

For fluffier cornbread, make sure your baking powder is fresh and don’t overmix the batter.

• Spice it up: Add chopped jalapeños or a dash of cayenne pepper for heat.
• Herbs: Fresh thyme, rosemary, or chives can boost the flavor profile.
• Cheesy flavor: Nutritional yeast adds a cheesy note, but you can also try vegan cheese shreds stirred into the batter.
• Make it sweet & savory: Add a tablespoon of maple syrup and reduce the salt for a sweeter version.
• Pan options: For a rustic look, bake in a cast-iron skillet instead of a baking pan.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving.

Nutrition Facts

Serving Suggestions

This savory gluten free and vegan cornbread pairs wonderfully with a variety of meals. Try it alongside a hearty chili or stew for a cozy meal.

It also complements fresh salads, roasted vegetables, or vegan soups perfectly.

For a Southern-inspired feast, serve with black-eyed peas and collard greens. You can also crumble it over a bowl of vegan Jamaican Minced Beef Recipes for extra texture and flavor.

Don’t forget to check out other delicious recipes on the site like the Magic Dough Recipe or the comforting Lump Of Coal Recipe for more culinary inspiration.

Conclusion

This best gluten free and vegan savory cornbread recipe is a testament to how delicious and satisfying plant-based, allergen-friendly baking can be. It offers the perfect balance of texture, flavor, and moisture without relying on traditional wheat flours or dairy products.

Whether you’re cooking for dietary needs or simply looking to try something new, this recipe is sure to become a staple in your kitchen.

With its quick preparation and adaptable ingredients, you can easily customize this cornbread to your taste. Serve it up with your favorite meals or enjoy it as a snack on its own.

No matter how you eat it, this savory cornbread will warm your heart and delight your taste buds.

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