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.
If you tried this recipe or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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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!