This easy vegan gluten free cornbread has a delectable tender texture and the perfect balance of added corn kernels. The flavor is mildly sweet, perfect for pairing with soups, stews, and chilis or enjoy it alone.

This gluten free vegan cornbread is tender, moist, and so easy to make, perfect for a weeknight. My vegan corn pancakes with cornmeal are just as simple, with the most fabulous texture!

I have to admit, I adore the flavor of corn, so having a bread made from it feels a little magical. If you’re like me and can’t get enough of it, I've got more corn recipes to try like my popular corn cut like ribs, it’s such a fun way to cook fresh corn.

For something quick and satisfying, you’ll love my corn fritters or potato corn chowder. Both make for an easy, tasty lunch.

two yellow cornbread slices stacked on top of each other — My entire extended family loves this vegan gluten free cornbread and no-one is GF!

Ingredients

All-purpose gf flour with a thickening agent blended through it. To measure out the flour, I like to fluff the flour first, then scoop, gently tap the cup onto the bench and level it out with the back of a butter knife.
Yellow fine to medium grind cornmeal or instant polenta gives that perfect texture. If you’re in the mood for another delicious way to enjoy polenta, my gluten free polenta frita is a must-try. Did you know you can make cornbread without cornmeal, give it a try! (note its vegetarian)
Baking powder and vinegar will react with each other which when mixed with almond milk will make a simple vegan buttermilk to create the best cornbread. You can use any non-dairy milk.
I used canned corn kernels, for extra corn flavor and texture, though this can be left out.

Optional

If you're pairing this with savory dishes, chop up some jalapenos or scallions (green onion) and add this to the batter.
Or for some cheezy flavor, try adding some nutritional yeast.

The complete list of ingredients with measurements, can be found in the full recipe card below.

gluten free flour, dairy free milk, cornmeal, corn kernels, maple syrup, coconut oil, salt, baking powder and vinegar laid out in bowls

Storage

IMO this is the best vegan cornbread that's gluten-free too, and so when I bake it I like to make a double batch (as the whole family tends to gobble it up as a snack!).

The second batch I store in an airtight container in the fridge for up to 5 days.

Allow the cornbread to cool to room temperature before storing to prevent condensation from forming and making the bread soggy.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Easy Vegan Gluten Free Cornbread

This easy vegan gluten free cornbread has a delectable tender texture and the perfect balance of added corn kernels. The flavor is mildly sweet, perfect for pairing with soups, stews, and chilis or enjoy it alone.

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Course: Bread, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Author: Janelle Hama

Ingredients

1 cup Gluten free all purpose flour with thickening agent
1 cup Yellow cornmeal or instant polenta
1 tablespoon Baking powder gluten free
½ teaspoon Salt
½ cup Corn kernels fresh of canned
1 cup Dairy-free milk
¼ cup Maple Syrup
1 teaspoon Vinegar white or apple cider vinegar
¼ cup Coconut oil melted

Instructions

In a small bowl add the milk, maple syrup, baking powder and vinegar. Whisk well and let it sit for 5 minutes, this will give the baking powder and vinegar a chance to froth a little giving the best results.
In a large bowl, mix together the dry ingredients together. Then make a well in the centre, pour in the wet ingredients and the melted coconut oil, and the corn kernels. Whisk together until a thick batter has formed.
Grease or line a 7½in x 7½in (20cmx20cm) baking dish with parchment paper. Pour the batter and even out the top with a spatula.
Bake in a preheated 374F (190c) oven for 30 minutes until golden brown.
Let the cornbread rest for five minutes before transferring it to a wire rack. Once cooled, slice it up and serve. Try it with zucchini and corn chowder.

Video

Notes

Please see the ingredients section in the above article for how I like to measure out flour.

You can use a similar-sized cake pan as an alternative. Otherwise, someone tagged me on social media using a muffin tin to make individual-sized servings.