Vegan Gluten-Free Cornbread
Servings: 9 large or 16 small servings
Calories: 248kcal
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
- 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: 1/8th | Calories: 248kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Sodium: 346mg | Fiber: 3g | Sugar: 15g