The best Vegan Gluten-Free Cornbread is thick, moist, and fluffy, with just the right amount of sweetness. All while still being simple to make with this easy, oil-free recipe.
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The texture is soft but still not too crumbly, and it has a wonderful flavor, all without any dairy, eggs, or gluten! This cornbread almost reminds me of a cake. That's how light and fluffy it feels!
This delicious cornbread will not last long on your Thanksgiving table because everyone will want seconds.
It's also the perfect side dish to go with stuffed acorn squash and butternut mac and cheese.
But cornbread isn't just a side dish. I dare say this quick bread is tasty enough that you could eat it for breakfast with tofu scramble or even as a dessert with a generous pour of maple syrup!
Here are a few more reasons to love this easy vegan cornbread recipe:
- The taste can be adjusted whether you like your cornbread on the sweeter side.
- It only takes a couple of minutes to prepare. The rest of the time is hands-off!
- It uses simple ingredients that you probably already have on hand.
Ingredients
You will need these simple ingredients to make the best vegan cornbread:
- Gluten-Free All-Purpose Flour gives structure and binds this quick bread. King Arthur and Bob’s Red Mill are both great options. Whatever blend you use, just ensure it contains xantham gum for best results, or add ½ teaspoon.
- Cornmeal is essential for the characteristic corn flavor of this bread and the slightly gritty, crumbly texture.
- Granulated White Sugar sweetens this cornbread just the right amount and moistens the cornbread. If you prefer a less-sweet cornbread, you can lower the amount to ¼ cup, and if you like your cornbread even sweeter, you can raise the amount to ¾ cup.
- Salt balances the overall flavor.
- Baking Powder is the leavening agent used in place of eggs to make this recipe vegan. It gives the cornbread extra fluff for the perfect light and airy texture.
- Unsweetened Plant Milk binds cornbread together and keeps it moist. Any kind works; I tested this recipe using soy milk.
- Apple Cider Vinegar is combined with plant-based milk to make buttermilk, giving the cornbread a slightly tangy flavor. Another acid, like white vinegar or lemon juice, also works.
- Unsweetened Applesauce makes for a super moist and fluffy bread. Canola oil or olive oil also work.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Make the Cornbread Batter
Here’s a step-by-step guide to making the best vegan gluten-free cornbread:
- Make vegan buttermilk by mixing apple cider vinegar with your favorite unsweetened non-dairy milk in a small bowl.
- Set aside the buttermilk mixture for 10 minutes to curdle.
- In the meantime, place all dry ingredients in a large bowl and whisk to combine.
- Add buttermilk and applesauce to the dry ingredients. Whisk until a smooth batter is formed. Don’t worry about overmixing.
Cover the bowl with a damp paper towel and set aside for 30 minutes in a cool, dry corner of your kitchen.
Bake the Cornbread
Here’s how to bake your vegan cornbread to perfection:
- After the 30 minute rest, give the cornbread batter another mix and pour it into an 8” x 8” baking dish lined with parchment paper sling.
- Use a spatula to smooth the batter into an even layer.
- Bake at 375°F for 24 to 26 minutes or until the cornbread looks golden brown and a toothpick comes out clean.
- Let the cornbread cool to room temperature before slicing. Use the parchment paper sling to remove the cornbread from the baking dish once slightly cooled. Allow it to finish cooling a wire rack.
Top Tips
Resting Time is a crucial step in this gluten-free recipe. Cornbread is considered a quick bread. Without it, the short time in the oven doesn’t allow the gluten-free flour and starches to absorb all the liquid and work their magic.
When the batter has time to rest, the resulting cornbread is softer and moister with a uniform crumb, better structure, and a higher rise.
Sift the Gluten Free Flour to get more air into the batter for extra fluffy bread. Gluten creates air pockets in baked goods, which gluten-free mixes lack unless you generate those air pockets yourself!
Beat the Batter! When baking with gluten, one of the top tips I usually say is, “Don’t overmix the batter!” But that is not a concern here with this gluten-free cornbread. Whisk the batter a bit longer than usual to aerate it. Once again, this works in more air pockets while ensuring all the starches are incorporated and absorbing the liquid.
What to Serve with Cornbread
This vegan buttermilk cornbread is delicious as is, but here are some ideas for how to enjoy it:
- Butter and Maple Syrup - This is my personal favorite way to enjoy this cornbread.
- Alongside Chili or Beans - A classic way to serve this quick bread. Cornbread is great to dip into black bean soup or zesty butter beans.
- Make Cornbread Stuffing - Instead of using traditional bread, cut this cornbread into small cubes and prepare your favorite stuffing recipe.
- With Mac and Cheese - Serve this bread with butternut mac and cheese for a filling and tasty dinner.
- With Salad - Who doesn’t love a good balance in their meal? Serve this delicious cornbread with a hearty fall harvest salad or kale salad.
- Make Croutons - Speaking of salads, take this bread a step further and make little croutons for a crunchy, bready topping for your favorite salad.
- With Roasted Vegetables - Cornbread is delicious alongside some maple Dijon roasted carrots and apples or Brussels sprouts.
Storage
Store gluten-free cornbread in an airtight container at room temperature for about 2 days. You can also tightly wrap the bread in plastic or aluminum foil to prevent it from drying out. You can enjoy cornbread as is or reheat it for a few minutes in an air fryer or oven.
To store cornbread for longer, keep it in the refrigerator for up to a week or freeze it for up to 3 months. Before serving, let the cornbread thaw at room temperature or reheat it in the air fryer or oven for a few minutes for the best texture.
FAQ
Bob’s Red Mill and King Arthur both have gluten-free cornbread mixes! While the recipe on the box is not vegan, the ingredients in the mix are.
I have not tested this recipe using a box mix, but it should work! Instead of using flour, cornmeal, sugar, and salt, use about 2 ¾ cups of the mix. Add baking powder to make this eggless cornbread fluffy! Follow the same top tips from this recipe (allowing the batter to rest and cooking time.)
I would not recommend following this recipe as is to make traditional cornbread that contains gluten. There are many modifications within this recipe that make this the best gluten-free cornbread that would not necessarily carry over if made with gluten.
The baking time is different for gluten-free baked goods. You need to lower the oven temperature by about 20° and lengthen the cooking time a little bit. The resting of the batter is also not generally recommended for recipes with gluten.
If you’re looking for a similar recipe with gluten, I adapted this recipe from Nora Cook's vegan cornbread.
Of course! This recipe would make delicious cornbread muffins. The cooking time will vary a bit. Start with a 15 to 20 minute timer. Check to see if the inside of the muffin is done by pricking it with a toothpick. If the toothpick comes out clean, then they are done.
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Best Vegan Gluten-Free Cornbread Recipe (Oil-Free)
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Ingredients
Dry ingredients
- 1 ¼ cups gluten-free flour blend King Arthur’s or Bob’s Red Mill work great
- 1 cup yellow cornmeal
- ½ cup granulated sugar see notes on sweetness variations
- 1 teaspoon sea salt
- 1 tablespoon baking powder
Wet ingredients
- 1 ¼ cup unsweetened soy milk or any dairy-free milk
- 1 tablespoon apple cider vinegar or lemon juice
- ½ cup unsweetened applesauce or canola oil
Instructions
- Make vegan buttermilk by mixing apple cider vinegar with your favorite unsweetened non-dairy milk in a small bowl.
- Set aside the buttermilk mixture for 10 minutes to curdle.
- In the meantime, place all dry ingredients in a large bowl and whisk to combine.
- Add buttermilk and applesauce to the dry ingredients. Whisk until a smooth batter is formed. Don’t worry about overmixing.
- Cover the bowl with a damp paper towel and set aside for 30 minutes in a cool, dry corner of your kitchen.
- After the 30 minute rest, give the cornbread batter another mix and pour it into an 8” x 8” baking dish lined with parchment paper sling.
- Use a spatula to smooth out the batter into an even layer.
- Bake at 375°F for 24 to 26 minutes or when the cornbread looks golden brown, and a toothpick comes out clean.
- Let the cornbread cool to room temperature before slicing. Use the parchment paper sling to remove the cornbread from the baking dish once slightly cooled. Allow it to finish cooling a wire rack.
Notes
- Resting Time - The gluten-free flour needs time to absorb all the liquid and work its magic. The resulting cornbread is softer and moister with a uniform crumb, better structure, and a higher rise.
- Sift the Gluten Free Flour to get more air into the batter for extra fluffy bread. Gluten creates air pockets in baked goods, which gluten-free mixes lack unless you generate those air pockets yourself!
- Beat the Batter! Whisk the batter a bit longer than usual to aerate it. Don’t worry about overmixing. This works in more air pockets while ensuring all the starches are incorporated and absorbing the liquid.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on September 17, 2020.
Maggie says
Hi Rosie! Thanks for the great feedback. Different gluten free flours can bake differently, so thank you for referring to the brand of flour you used. I use Namaste for reference. I am so glad you like this and were able to make it work in a smaller pan with less baking time.
LJ Grant says
Wow, that discovery of the thirty minute resting period sounds "key" to me! Thank you! I've tried what I thought were sure-fire winners in the GF Vegan cornbread category, but they do indeed have that heaviness or gummy texture.
My other problem has been that I don't like sweet cornbread very much. In my traditional recipe (I got it from a friend in MS) I used only two tablespoons of sugar. I've tried subbing out maple syrup with other sweeteners, but still a bit sweet for me. Plus, changing wet/dry ratios in a baked good is never a good idea.
I'd love to try your recipe this weekend, especially with the 30 minute wait time. Gracias!
Maggie says
Hi LJ, Yes, the 30 minute rest has been a game changer in gluten free baking for me. If this seems too sweet for you, you could reduce the coconut sugar to 2 tablespoons without messing with the texture. I'd love to hear how this turned out for you. Best of luck!
Debbie says
Made several times and always comes out great!