• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Blog
  • Bye Bye Bloat Course

Loveleaf Co.

Digestion and Gut Health, Made Simple

Dairy-Free, Gluten-Free, Recipes, Sides, Vegan · October 19, 2016

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.

Vegan gluten-free cornbread in a muffin tin. this …

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.

Vegan gluten-free cornbread in a muffin tin with flowers.

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.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan gluten-free cornbread in a muffin tin.

Vegan Gluten-Free Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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
Print Recipe
Pin Recipe

Description

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


Ingredients

Scale
  • 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

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.

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.

Did you make this recipe?

Leave a comment below and share a photo on Instagram!
Tag @loveleafco and hashtag it #loveleafco


You Might Also Like

Chipotle Pumpkin Hummus

Chipotle Pumpkin Hummus

Apple Pie Chia Pudding

Apple Pie Chia Pudding

Fall Kale and Apple Salad

Fall Kale and Apple Salad


Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. There is no additional cost to you. I only link to products I truly recommend and trust.

Previous Post: « Fall Harvest Bowls with Ginger Maple Tahini Sauce
Next Post: Easy Weeknight Chili and Gluten-Free Cornbread Bowls »

Reader Interactions

Comments

  1. Heather Winters says

    March 8, 2017 at 10:58 pm

    1/4 _____? Maple syrup, agave, or honey

    Reply
    • Ally says

      March 9, 2017 at 12:22 am

      Hi Heather, it’s 1/4 cup of maple syrup, agave, or honey! Enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

About

Hi and welcome! I’m a Functional Nutritional Therapy Practitioner on a mission to help you optimize digestion – simply – so you can feel your best, most energized self.

LEARN MORE HERE

  • About
  • Bye Bye Bloat Course
  • Recipes
  • Blog
  • Follow on Instagram
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

  • About
  • Contact
  • Recipes
  • Blog

© 2025 Loveleaf Co. | Privacy Policy | Terms