Vegan Gluten-Free Cornbread

This vegan, gluten-free cornbread is a healthy, delicious take on traditional cornbread. Easy, one-bowl, and full of nourishing ingredients.

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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 used if you prefer.

Vegan Gluten-Free Cornbread

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• Author: Ally Milligan
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 minutes
• Yield: 8 1x
• Category: Baked Goods
• Method: Bake
• Cuisine: Southern
• Diet: Gluten Free

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Description

This vegan, gluten-free cornbread is a healthy, delicious take on traditional cornbread. Easy, one-bowl, and full of nourishing ingredients.

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Ingredients

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• 1 cup unsweetened non-dairy milk
• 2 flax eggs (see notes – regular eggs may be used)
• 1 1/4 cups yellow cornmeal
• 3/4 cups oat flour (see notes)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 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

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Instructions

1. Preheat the oven to 350 degrees F and grease a 9 inch cast iron skillet, pie tin, or muffin tin with coconut oil.
2. Make your flax eggs and let sit for 5 minutes.
3. Mix together the cornmeal, oat flour, baking powder, baking soda, and salt.
4. In a separate bowl, whisk together the non-dairy milk, 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.
5. 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.
6. Allow to cool for 10 minutes before cutting.

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Notes

Flour. 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.

Vegan Eggs. 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.

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