Vegan Gluten-Free Cornbread
Cornbread is “healthy” by default, right? It’s just corn? Maybe a little oil? Of course, we know that’s not true. Most store-bought cornbread is made with a lot of processed white flour, sugar, and industrially processed oil, like canola or soybean oil; basically a glorified birthday cake. And that’s fine, but I wanted to create a version that was healthy enough for regular consumption. A vegan, gluten-free cornbread that I could eat on a weeknight, with a big bowl of chili.
This easy recipe is a healthy homage to Dinosaur Barbeque’s cornbread, which I became obsessed with while in Syracuse for grad school. In this version, oat flour replaces the all-purpose flour, which ups the fiber and protein content. Nut milk replaces whole buttermilk, mineral-full maple syrup replaces refined sugar, and butter is replaced by coconut oil. Flax eggs, which contain omega-3 fatty acids, fiber and lignans, are used instead of eggs.
Not vegan? Neither am I, but I still love this version. I find that flax and coconut oil are always in my pantry while my supply of eggs and butter is less predictable. So: we have options! Of course, regular eggs and butter can be can be used if you prefer.
Vegan Gluten-Free Cornbread
Prep time: 10 mins
- 1 1/4 cups yellow cornmeal
- 3/4 cups oat flour (see notes)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup vegan buttermilk (see notes)
- 2 flax eggs (see notes)
- 1/2 teaspoon vanilla extract
- 1/4 cup melted coconut oil (plus more for greasing the pan)
- 1/4 cup pure maple syrup or honey
- Preheat the over to 350 degrees F and grease a 9 inch cast iron skillet, pie tin, or muffin tin with coconut oil.
- Make your flax eggs and vegan buttermilk and let sit for 5 minutes.
- Mix together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together vegan buttermilk, flax eggs, vanilla, coconut oil, and maple syrup (or honey). Pour wet ingredients into the dry and give a good, quick stir until everything is just moistened.
- Pour the batter into the skillet, pan, or tin and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for 10 minutes before cutting.
I use oat flour, which is just gluten-free oats pulverized in a high-speed blender until made into a flour. Most gluten-free flours, aside from coconut flour, should work well here.
Put 1 tablespoon of apple cider vinegar (or white vinegar or lemon juice) in a measuring cup and add milk of your choice (I used almond milk) to 1 cup mark. Stir and let sit for 5 minutes. Conventional buttermilk may also be used.
To make 2 vegan flax eggs, mix 2 tablespoons of flax meal with 6 tablespoons of warm water. Stir and let sit for 5 minutes. Conventional eggs may also be used.