This Gluten-Free Vegan Cornbread is sweet and "buttery", moist and fluffy and has a nutty flavour! It's made in one bowl using simple ingredients and is yeast-free and refined sugar free too.
Yes, you can make this cornbread corn-free by replacing the cornmeal with chickpea flour!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Measure out the plant-based milk in a measuring jug and stir in the vinegar – set aside for at least 5 minutes to leave it to curdle (this creates a vegan “buttermilk”).
- Mix together with all the other ingredients in a glass mixing bowl.
Note: The batter is much runnier than traditional cornbread batter, so don’t worry if your batter looks runnier than expected, it will be fine when baked!
- Transfer the mixture to a square baking tin.
Tip: Line the baking tin with greased baking paper to make it easier to remove the cornbread afterwards.
- Bake in the oven for around 30 minutes, until an inserted skewer comes out clean.
- Leave to cool slightly before cutting.
Substitutions you can make
- You can use any type of oil: coconut oil, vegetable oil, olive oil etc.
- You can use any type of plant-based milk: almond milk, cashew milk, oat milk, soy milk, rice milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can omit the maple syrup entirely.
- To make it corn-free, you can replace the cornmeal with chickpea flour.
Ingredients you can add to the batter
You can customise this recipe by adding any of the following sweet or savoury ingredients:
- Nutritional yeast.
- Grated vegan cheese.
- Chopped jalapeños.
- Sweetcorn.
- Dried cranberries.
- Chopped apple pieces.
- Fresh or frozen blueberries.
How long does this Cornbread keep for?
Not only does this cornbread taste amazing fresh out of the oven, but it also keeps well in the fridge for up to a few days, and freezes well too. It reheats especially well in the toaster.
Serving suggestions
This cornbread tastes delicious drizzled with a little maple syrup, but also works as a great side dish, satisfying snack or healthy dessert. It's also delicious for breakfast, and tastes amazing topped with some fruity jam!
More gluten-free vegan quick-bread recipes
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Irish Soda Bread
- Gluten-Free Vegan Chocolate Banana Bread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Cornbread
Ingredients
- 600 ml (2 ½ cups) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
- 100 g (½ cup) coconut oil (or sub olive or vegetable oil)
- 8 tablespoons maple syrup *(or sub any other sweetener)
- ¼ teaspoon salt
- 280 g (1 ¾ cup) fine cornmeal **
- 180 g (1 ½ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 6 teaspoons baking powder (ensure gluten-free if necessary)
- ½ teaspoon bicarbonate of soda (baking soda)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Add the maple syrup, salt and cornmeal.
- Sift in the flour, baking powder and bicarbonate of soda.
- Add the milk and vinegar mixture and mix well, adding some extra milk or water if too dry - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
- Transfer the mixture to a square baking tin (I used a 23cm/9inch square baking tin) lined with greased baking paper and bake in the oven for around 30 minutes, until an inserted skewer comes out clean.
- Leave to cool slightly before cutting.
- Keeps well covered in the fridge for up to a few days, and freezes well too - delicious reheated in the toaster.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Johnny
Anybody ever try making this as cornbread muffins? Any input on how the bake temp/time needs to be adjusted, did they turn out well, etc?
Rhian Williams
I haven't personally tried these as muffins but I think it would work. Would suggest baking for around 15-20 minutes, until an inserted skewer comes out clean!
Peggy thompson
This is a wonderful recipe that checks all of the boxes!
Rhian Williams
Thank you so much!
Sheila
I just made this... it smelled wonderful but I think the recipe has the wrong amount of milk. The batter was very soupy. Thinner than cake batter... I ended up baking for more than two hours... I will try again but I will reduce milk from 600ml to 300 ml. Please let me know if your recipe was a typo.
Rhian Williams
Hi - thank you so much for your feedback. I'm so sorry to hear that, 600ml was the right amount. The mixture is much runnier than a traditional cornbread batter but it shouldn't be the way you mentioned. What type of gluten-free flour did you use?
Swatj
6 tsp of baking powder? Is it right? I have never used this much baking powder in any of the items I baked ever.
Rhian Williams
Yes! It does seem like a lot but there's large quantities involved in the recipe.
Pat
One of the best GF vegan recipe! Thank you so much!
Rhian Williams
Thank you so much, so happy to hear that!