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Gluten-Free Vegan Cornbread

A flavorful and moist cornbread that is gluten-free and vegan, perfect for any dietary preference.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup gluten-free all-purpose flour Ensure it's a good blend for best results.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup almond milk (or other non-dairy milk)
  • 1/4 cup maple syrup (or agave syrup)
  • 1/4 cup melted coconut oil (or vegetable oil)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the cornmeal, gluten-free flour, baking powder, and salt. Whisk until well blended.
  3. In another bowl, mix the almond milk, maple syrup, and melted coconut oil until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
  5. Grease an 8-inch square baking pan (or line it with parchment paper) and pour in the cornbread batter, smoothing the top with a spatula.
  6. Place the pan in the preheated oven and bake for about 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Let the cornbread cool for a few minutes before slicing. Serve warm and enjoy!

Notes

To elevate the flavor, consider adding sweet corn or jalapeños. This cornbread pairs well with chili, vegetable soup, or as a side for barbecues. For serving, complement with vegan butter or jam.