Gluten Free Vegan Cornbread Recipe That Tastes Amazing

There’s something truly comforting about a warm slice of cornbread fresh out of the oven. But if you’re living a gluten free and vegan lifestyle, finding the perfect cornbread can sometimes feel like a challenge.

Fear not, because this gluten free vegan cornbread recipe is here to change the game. It’s moist, fluffy, and packed with the sweet, slightly nutty flavors corn lovers crave—all without any animal products or gluten-containing ingredients.

This recipe is not only easy to make, but it uses wholesome, accessible ingredients that you might already have in your pantry. Whether you’re serving it alongside a hearty soup, chili, or just enjoying it with a dab of vegan butter, this cornbread will quickly become a staple in your kitchen.

Plus, it’s perfect for those with dietary restrictions or anyone simply looking to add a delicious, plant-based twist to a classic southern favorite.

Why You’ll Love This Recipe

This gluten free vegan cornbread is a winner for many reasons. First, it’s incredibly simple to prepare, making it perfect for both beginners and seasoned bakers.

The texture is light and fluffy, avoiding the dry crumb that sometimes plagues gluten free baking.

Secondly, it’s made with natural ingredients like cornmeal, almond milk, and flaxseed, providing a nutritious boost without compromising on flavor. No eggs, dairy, or gluten means it’s allergy-friendly and perfect for a wide range of diets.

Lastly, it’s versatile! You can enjoy it as a side dish, a snack, or even jazz it up with your favorite add-ins like jalapeños, corn kernels, or fresh herbs.

This recipe is sure to become your go-to cornbread for any occasion.

Ingredients

• 1 cup gluten free cornmeal (fine or medium grind)
• 1 cup gluten free all-purpose flour
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1/4 cup organic cane sugar (or coconut sugar)
• 1 tbsp baking powder (gluten free)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup melted coconut oil (or light olive oil)
• 1 tbsp apple cider vinegar
• Optional: 1/2 cup fresh or frozen corn kernels, 1/4 cup chopped jalapeños, or fresh herbs for extra flavor

Equipment

• Mixing bowls (at least two: one for dry ingredients, one for wet)
• Measuring cups and spoons
• Whisk or fork for mixing
• 9-inch square baking pan or a similar size cast-iron skillet
• Spatula
• Oven preheated to 375°F (190°C)

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it becomes gel-like.
2. Preheat your oven: Set your oven to 375°F (190°C). Lightly grease your baking pan or skillet with coconut oil or non-stick spray.
3. Mix the dry ingredients: In a large bowl, whisk together the gluten free cornmeal, all-purpose gluten free flour, sugar, baking powder, baking soda, and salt until evenly combined.
4. Combine wet ingredients: In another bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and the flax egg until well blended.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing to keep the cornbread light and fluffy.
6. Add optional mix-ins: If using corn kernels, jalapeños, or herbs, fold them into the batter now.
7. Pour batter into pan: Transfer the batter to your prepared pan and smooth the top evenly with your spatula.
8. Bake: Place the pan in the oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm with vegan butter or your favorite plant-based spread.

Tips & Variations

For a sweeter cornbread, increase the sugar to 1/3 cup or add a splash of maple syrup to the wet ingredients.

To make this cornbread nut-free, swap almond milk for oat or rice milk and use avocado or sunflower oil instead of coconut oil. For a savory twist, add nutritional yeast and a pinch of smoked paprika.

If you prefer a denser texture, reduce the baking powder to 1 teaspoon and add 1/4 cup of mashed banana or applesauce for extra moisture. You can also experiment with adding chopped green onions or vegan cheese shreds for more flavor complexity.

Make sure to use gluten free certified cornmeal and flour to avoid any cross-contamination. This recipe also freezes well—wrap leftovers tightly and reheat in the oven for a fresh-baked taste.

Nutrition Facts

Serving Suggestions

This cornbread pairs beautifully with a variety of dishes. Serve it alongside a warm bowl of chili or soup for a comforting meal.

It’s also fantastic with vegan butter and a drizzle of maple syrup for breakfast or a quick snack.

Try it with your favorite bean stew or a vibrant salad for a light lunch. You can even crumble it over a casserole for added texture and flavor.

For more hearty plant-based sides, check out our Vegetarian Southern Recipes That Everyone Will Love or explore our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for convenient meals that complement this cornbread wonderfully.

Conclusion

Embracing a gluten free and vegan lifestyle doesn’t mean giving up on beloved comfort foods like cornbread. This recipe proves that with the right ingredients and a few simple techniques, you can create a delicious, moist, and fluffy cornbread that suits your dietary needs perfectly.

Its versatility and ease make it ideal for any occasion, from weeknight dinners to festive gatherings. Plus, it serves as a great base for your creative culinary twists.

Be sure to bookmark this recipe and try it out soon—you won’t be disappointed!

For more inspiring plant-based recipes, be sure to explore our Vegan Bread Machine Recipe for Soft, Delicious Loaves and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for sweet and savory baking adventures.

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