This vegan, gluten-free cornbread is a healthy, delicious take on traditional cornbread. Easy, one-bowl, and full of nourishing ingredients.
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
- 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
Description
This vegan, gluten-free cornbread is a healthy, delicious take on traditional cornbread. Easy, one-bowl, and full of nourishing ingredients.
Ingredients
- 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
- Preheat the oven 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 let sit for 5 minutes.
- Mix together the cornmeal, oat flour, baking powder, baking soda, and salt.
- 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.
- 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.
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.
Keywords: vegan cornbread, gluten-free cornbread, healthy cornbread
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Heather Winters says
1/4 _____? Maple syrup, agave, or honey
Ally says
Hi Heather, it’s 1/4 cup of maple syrup, agave, or honey! Enjoy!