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–+ servings
two yellow cornbread slices stacked on top of each other
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4.80 from 10 votes

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 servings
Calories: 308kcal
Author: Janelle Hama

Equipment

  • 1 7½ x 7½" baking dish 20cm x 20cm

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.
    1 cup Dairy-free milk, ¼ cup Maple Syrup, 1 teaspoon Vinegar, 1 tablespoon Baking powder
    four images of the processes of mixing the dry ingredients and then the wet ingredients of cornbread
  • 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.
    1 cup Gluten free all purpose flour, 1 cup Yellow cornmeal, ½ teaspoon Salt, ¼ cup Coconut oil, ½ cup Corn kernels
    two images of the process of pouring the batter in a baking dish and then flattening it out 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.
    a square slab of vegan gluten free cornbread on parchment paper

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.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 47g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 456mg | Potassium: 189mg | Fiber: 5g | Sugar: 11g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 2mg