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.
Ingredients Highlight and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
- 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.
- 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.
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.
More Easy Vegan Corn Recipes
Check out my popular corn cut like ribs, a great recipe for a fun way to cook fresh corn.
Or for a quick and easy lunch try my corn fritters or potato corn chowder, these are so tasty!
Want another way to cook polenta? Try my gluten free polenta frita.
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
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
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Jeanie
Killer Korn bread..😋
Mercedes
this is seriously SO good! I'm printing the recipe so I never lose it. I think it was even better the next day for breakfast, with myokos butter and pure maple syrup! ugh just thinking about it is making me crave it again! (:
Janelle Hama
haha, this one of my favourite comments yet! Now I am craving this cornbread too!
pamela
This sounds like a great recipe but what is a thickening agent? I have no idea what that means. We just have regular all purpose flour. Can you provide a 'homemade' method to thicken it? For example, should I add 1 T of cornstarch to each cup of flour? Thank you!
Janelle Hama
Hey Pamela,
Most gluten free AP flours have a thickening agent in it which are ingredients like xanthum gum or guar gum, these are binders aka binding agents. You will find these listed on the ingredients label. For every 120g gf ap flour use a 1/4 tsp of xanthum gum if you are making it yourself, this is relevant for cakes or similar.
Hope this helps!
J
Joanna
Can I leave out the corn? Will it work in a 8x8 pan?
Janelle Hama
yes, you can leave out the corn kernels
patricia
what gluten free flour do you use? Does it have xanthan gum in it?
Janelle Hama
yes, it has a thickener in it. Xantham gum will work