Cornbread Heaven Vegan Gluten Free
Discover the ultimate comfort food with our "Cornbread Heaven Vegan Gluten Free" recipe—a moist, golden masterpiece that’s as inclusive as it is delicious. Made with wholesome medium-grind cornmeal and gluten-free all-purpose flour, this vegan cornbread achieves a perfect balance of flavor and texture, thanks to ingredients like almond milk, a flax egg, and a touch of maple syrup for natural sweetness. Lightly golden on the outside and fluffy on the inside, it’s easy to prepare in just 35 minutes, making it an ideal side for chili, soups, or BBQ dishes. With the option to fold in fresh or frozen corn kernels for added sweetness and texture, this gluten-free vegan cornbread truly lives up to its heavenly name—perfect for anyone looking for a plant-based, allergy-friendly twist on a classic favorite.
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Recipe Information
Ingredients
- 1 cup Cornmeal (medium grind)
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Apple cider vinegar
- 3 tablespoons Maple syrup
- 3 tablespoons Neutral vegetable oil (like avocado oil)
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 0.5 cup Optional: Fresh or frozen corn kernels
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line an 8x8-inch baking dish with parchment paper.
Prepare the flax egg by combining the ground flaxseed with 2.5 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it thickens.
In a large mixing bowl, whisk together the cornmeal, gluten-free all-purpose flour, baking powder, and salt.
In a medium bowl, combine the almond milk and apple cider vinegar. Let it sit for 2-3 minutes to create a vegan buttermilk.
Stir the maple syrup, vegetable oil, and the prepared flax egg into the vegan buttermilk mixture.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be thick but pourable.
If using, gently fold in the fresh or frozen corn kernels.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
Enjoy warm with vegan butter, chili, or your favorite topping!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 47.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
