The best Vegan Cornbread recipe that’s soft, tender, and sweet – and just so happens to be gluten-free! Serve it with chili, BBQ, or as a side dish for the holidays. A simple, easy, and quick recipe.
Why you’ll love this recipe
- Vegan and gluten free friendly for a dietary friendly cornbread
- A little sweet, a little savory, and a whole lot of texture!
- Pairs perfectly with chili, soups and stews
- Adds a pop of golden color to your holiday table
I feel like people get pretty particular about cornbread (or maybe just me?), so I hope you like my version!
Ingredients for the best cornbread recipe
- oil – I used unrefined coconut oil, which I melted in the oven while it was preheating, but avocado oil would be a great sub.
- non-dairy milk – cashew, oat, or almond milk all work. I haven’t tested the recipe with coconut milk, but I suppose it would work just as well and provide a richer flavor.
- apple cider vinegar – add it to the plant milk while you measure out the rest of the ingredients. The acid reacts with the milk protein to create your very own vegan buttermilk.
- medium-grit cornmeal – I like my cornbread with a bit of texture so I used the medium grind cornmeal, but you could probably sub the fine grind if you prefer. I also feel like cornbread should have a little bit of a crumb to it, which this one has.
- all-purpose gluten-free flour blend (or whole wheat white) – I used Bob’s Red Milll 1:1 baking flour. Feel free to use an equal amount of whole wheat white flour if gluten is not an issue.
- oat flour – for hearty flavor and tender texture.
- organic granulated sugar – I specify organic since not all sugar is vegan (commercial white sugar is processed with animal bone char) or you can use a granulated maple sugar. Liquid sweeteners, like maple syrup, may alter the texture so be cautious if you’re looking to substitute.
- baking powder, baking soda, and salt – for lift and flavor.
- unsweetened applesauce – this is one of the secrets to vegan baking and a favorite of mine! The applesauce is a wonderful egg substitute for cornbread and adds a tiny touch of sweetness, too.
How to make cornbread from scratch
The recipe itself is super easy. Preheat the oven and prepare an 8 x 8-inch square baking pan – using a smaller pan size will give you extra lift and thickness.
Prepare vegan buttermilk
In a glass measuring cup, add milk and apple cider vinegar. Let sit for 3-5 minutes.
Add wet ingredients
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.
Bake
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.
Serving suggestions
Cornbread is delicious with chili, and makes a great holiday side dish for Thanksgiving or Christmas! Some of my favorite dishes to pair it with include butternut squash chili or white bean and kale soup.
And if you haven’t tried my vegan pumpkin chili, you should probably add that to the list while this cornbread is in the oven.
How to store
This gluten-free cornbread is even great the next day. 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.
Common questions
Applesauce. That’s the secret to this homemade cornbread recipe. The mix of apple cider vinegar and baking soda, along with baking powder, also gives that much more lift and fluffy texture.
Cornbread is typically not vegan because it is made with dairy, including butter and buttermilk, along with eggs. Since cornbread is fundamentally a quick bread, a few simple ingredient swaps easily make it vegan.
You sure can. Feel free to use oat, cashew, or almond milk. I haven’t tested this recipe with coconut milk, but I would assume it would provide a richer texture.
More side dish recipes you’ll love:
- Shredded Brussels Sprouts Salad
- Vegan Sweet Potato Casserole
- Cranberry Orange Sauce
- Cauliflower Mashed Potatoes
If you make this Vegan Cornbread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
PrintVegan Gluten-Free Cornbread
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 large or 16 small servings 1x
- Category: Side
- Method: Oven
- Cuisine: American
Ingredients
- 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
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
- Serving Size: 1/8th
- Calories: 248
- Sugar: 15g
- Sodium: 346mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free cornbread, easy cornbread recipe, healthy cornbread recipe
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Andrea says
Yum this looks great! I like they combination of flours.
Ashley says
Thanks Andrea!
Liz says
I was actually just thinking about making cornbread this weekend— you must have been reading my mind! Can’t wait to try this!
Ashley says
Love when that happens! It is definitely cornbread season 🙂 Let me know if you try it out!
Cassie says
Ooooh, this cornbread looks perfect for any Thanksgiving dinner! I really want to try making it someday!
Ashley says
You should give it at try!
Nicole @ Bento Momentos says
This recipe makes me so excited. I LOVE cornbread but try to follow a gluten free eating style. Thanks for sharing!
Ashley says
Thanks Nicole! Let me know if you try it out!
Liz says
Any ideas on a way to reduce the sugar? 1/2 cup seems like a lot!
Ashley says
Hi Liz! I didn’t think the bread was too sweet with the 1/2 cup and I have much more sensitive tastebuds now (after eating a healthier diet for several years). You could try just reducing the sugar to 1/3 cup. Because it’s granulated it shouldn’t change the texture too much, but I wouldn’t go less than that. If serving for a crowd I would keep in mind your guests’ tastebuds.
Casey says
Hi! I got this recipe from my friend and it’s absolutely delicious when she makes it—but I’ve made it twice now and I have to bake it so much longer than 20-25 minutes, and even then it’s more chewy than crumbly. Any idea what I could be doing wrong?
Ashley says
Hi Casey, Thank you for your comment and feedback here! A couple questions – what kind of baking pan are you using? And are you using the 1:1 “Gluten Free Baking Flour” ? I always use Bob’s Red Mill’s blue bag (not their “all purpose gluten free flour”. That could have something to do with the texture. And the pan could have to do with the baking time. Hope that helps – let me know if you have any more questions!
anne says
Fabulous recipe. Actually tastes great!
Thank you
Anne L murdock Murdock says
Third time making this cos it is FABULOUS
★★★★★