Is this vegan cornbread gluten-free?

As written, this vegan cornbread recipe contains wheat-based all-purpose flour and is not gluten-free. If you follow a gluten-free and vegan diet, swap the all-purpose flour with your favorite cup for cup gluten-free all-purpose flour blend. These gluten-free flour blends have the perfect gluten-free flour ratios that mimic the structure of a wheat-based flour. We use Bob's Red Mill's 1:1 Gluten-Free Flour Blend in many of our recipes with success!

How do I make this cornbread into cornbread muffins?

Preheat the oven to 350F and line a 12-cup muffin tin with cupcake or muffin liners. Divide the batter between the cups and bake for 17-20 minutes, or until the cornbread muffins are golden and a toothpick inserted in the center of the muffins comes out clean with just a few moist crumbs.

Can I make this cornbread oil-free?

Using 1/4 cup of vegan butter helps to make the cornbread extra light and fluffy in texture and balances the sweetness well. If you are oil-free, replace the vegan butter with unsweetened applesauce. The final cornbread recipe will be more dense, but it will work well.

Easy Vegan Cornbread

Description

This Vegan Cornbread is an easy side dish that’s tall, fluffy, moist, and sweetened to perfection. Serve with your favorite vegan chili, Thanksgiving dishes, or vegan barbecue!

Ingredients

1¼ cup soy milk
1 tablespoon apple cider vinegar
1¼ cups (200g) cornmeal
1 cup (120g) all-purpose flour
½ cup (100g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup melted vegan butter
2 tablespoons maple syrup

Equipment

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Instructions

Preheat oven to 400°F. Grease an 8×8” baking dish and line with parchment paper. Set aside.
Make the vegan buttermilk. In a measuring cup or small mixing bowl, combine the non-dairy milk and apple cider vinegar. Whisk until combined and set aside for about 10 minutes to curdle.
Combine the dry ingredients. In a large mixing bowl, add the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine.
Add the wet ingredients. Next, add in the vegan buttermilk, melted vegan butter, and maple. Whisk again until just combined.
Bake until golden brown. Pour the cornbread batter into the prepared baking dish lined with parchment paper. Using a spatula or the back of a spoon, spread the cornbread into a smooth, even layer. Bake for 20-25 minutes, or until the edges are browned and a toothpick inserted in the center of the cornbread comes out mostly clean with a few moist crumbs.
Serve. Allow the vegan cornbread to cool for at least 10 minutes before slicing and serving. Serve warm and enjoy with vegan butter and maple syrup.

Notes

Storage: Transfer the cooled cornbread to an airtight container and keep it at room temperature for 1-2 days or in the refrigerator for up to 4 days.
Freezing: For the best texture preservation, we recommend cutting the cornbread into individual slices and then wrapping each slice in plastic wrap. Place the individually wrapped cornbread slices together in a large freezer bag and freeze for 1-2 months. This not only helps prevent freezer burn, but allows the cornbread to defrost quickly once transferred to room temperature.
Muffins: Preheat the oven to 350F and line a 12-cup muffin tin with cupcake or muffin liners. Divide the batter between the cups and bake for 17-20 minutes, or until the cornbread muffins are golden and a toothpick inserted in the center of the muffins comes out clean with just a few moist crumbs.
Whole wheat flour: If you’d like to use whole wheat flour, we recommend using 50% whole wheat flour and 50% all-purpose white flour. If you used all-wheat flour, the cornbread would be very dense.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Bread
Method: Oven