Vegan Gluten-Free Cornbread

Name: Vegan Gluten-Free Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 large or 16 small servings
Ingredients: 1/4 cup melted/cooled coconut oil; 1 ¼ cups non-dairy milk - cashew; 2 teaspoons apple cider vinegar; 1 1/4 cups medium-grind cornmeal; 1/2 cup 1:1 all-purpose gluten-free flour blend; 1/2 cup oat flour*; 1/3 cup organic granulated sugar; 2 teaspoons baking powder; 1/2 teaspoons baking soda; ¾ teaspoon fine sea salt; 2 tablespoons unsweetened applesauce

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
9 large or 16 small servings
Calories
248 kcal
Course
Side Dish
Cuisine
American

Vegan Gluten-Free Cornbread

Iris Warren

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The best Vegan Cornbread recipe that's soft, tender, sweet, and gluten-free. Serve it with chili, BBQ or as a side dish for the holidays.

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Ingredients

Servings

1/4 cup melted/cooled coconut oil plus 1 TBS for greasing the pan
1 ¼ cups non-dairy milk - cashew oat or almond milk
2 teaspoons apple cider vinegar
1 1/4 cups medium-grind cornmeal or fine grind
1/2 cup 1:1 all-purpose gluten-free flour blend such as Bob's Red Mill*
1/2 cup oat flour*
1/3 cup organic granulated sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
¾ teaspoon fine sea salt
2 tablespoons unsweetened applesauce

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Instructions

Preheat the oven to 400ºF. Grease an 8 x 8 inch baking pan with 1 TBS oil; set aside.
In a glass measuring cup, add milk and apple cider vinegar. Let sit for 3-5 minutes.
Meanwhile, in a large bowl whisk together cornmeal, GF flour, oat flour, sugar, baking powder, baking soda and salt.
Add applesauce, milk-vinegar mix and oil into the large bowl of dry ingredients, using a large whisk to gently combine. Batter should be somewhat thick and wet, but pourable.
Pour batter into the prepared baking dish. Bake for 20-25 minutes, or until edges are golden and an inserted toothpick comes out with little to no batter.
Allow cornbread to cool for at least 20 minutes before cutting into. Cornbread should be slightly moist, with a little bit of crumble. Cornbread is delicious with chili, and makes a great holiday side dish!

Notes

FLOUR – Can sub whole wheat white pastry flour, or all-purpose flour if not gluten-free.
STORING – Store it in an airtight container in the fridge for up to 4 days. Just pop it in the microwave for a few seconds to warm through.

Nutrition Information

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Serving 1/8th Calories 248kcal (12%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Sodium 346mg (14%) Fiber 3g (12%) Sugar 15g (30%)