Best Vegan Gluten-Free Cornbread Recipe - Veggies Don't Bite (2024)

This vegan cornbread recipe is the best ever! It's easy to make, gluten-free and perfectly moist and delicious.

This cornbread is the perfect side to any fall recipe with it's rich maple flavor. Made with whole foods and no added butter or oil, but you'd never guess!

Cornbread is an essential recipe to have on hand, especially when chilis and soups are on the regular menu rotation. It also makes a great afternoon snack slathered in vegan maple butter! Plus, it's so quick and easy to make, just 30 minutes from start to finish!

Ingredients

The ingredients you need to make vegan cornbread are as follows:

• Cornmeal
• Almond flour
• Tapioca flour
• Lite coconut milk
• Apple cider vinegar
• Maple syrup
• Baking powder

How To Make Gluten-Free Vegan Cornbread

This cornbread is too easy to put together! Here are the steps to take:

1. Combine the dry ingredients in a bowl.
2. Add in the wet ingredients and mix well.
3. Put in pan and bake.
4. Enjoy!

Topping ideas

There are so many yummy things that can go with cornbread, here are some traditional toppings with ways to keep them vegan, and also some non traditional things we like!

• Honey butter- I love using Miyoko's Cultured vegan Butter and mixing it with maple syrup. I still use honey, but the flavor of a whipped maple butter is one of my faves! You can also use an Earth Balance spread Earth Balance spread.
• Sriracha butter- just mix butter with your favorite hot sauce.
• Jalapeños- I like to bake fresh slices right on top!
• Drizzle of warm maple syrup.

Mix in ideas

While my family tends to like their cornbread plain and simple, I like to add in some yumminess for that extra level. Here are some of my favorite mix in ideas:

• Chopped jalapeños
• Whole corn
• Chopped peppers
• Herbs- I love thyme
• Chopped green chiles
• Chopped garlic
• Scallions
• Any veggie type bacon pieces like thisVegan Coconut Bacon
• Any chopped veggie!

Preparation tips

Make the best gluten-free cornbread by keeping in mind the following suggestions:

• While fine grain cornmeal is ideal, medium grain will work and give you a more moist bread. If you do, start with ½ cup of milk and add 1 tablespoon at a time until it’s a thick batter.
• You can use cashew or almond milk instead of coconut, but the end result won’t be as rich and moist.
• If you'd like a less sweet bread, reduce the maple syrup to 6 Tablespoons.
• Either use oil spray, rub some oil on the pan, or use parchment paper to prepare your pan.
• I bake this in a loaf pan, but you can always double the recipe to make a square pan. You can also pour into muffin tins!
• To make this in a square pan, double the recipe. The cook time will be about 5 minutes longer.
• When baking, start checking in at 25 minutes. It's done when a toothpick comes out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
• Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.

Tips for prepping ahead

This vegan cornbread is best made fresh. Because it takes only 5 minutes to prep, it's quick and easy! However, if you want to add any optional mix ins, make sure those are prepped.

You could also have the dry ingredients mixed and ready to go.

Storing tips

The first thing you want to make sure is that you let the cornbread cool completely before storing it. Once it is cool, wrap in plastic or foil and store at room temperature for 2-3 days.

You can either cover the pan, or take it out of the pan and wrap it on it's own.

Common Questions

More Vegan Side Dish Recipes

Pairing your entrees with the perfect sides can really take a meal to the next level. Try these plant based recipes with your favorites:

• Baked Oven Fries
• Easy Broccoli Casserole
• Healthy Baked Onion Rings
• Greek Farro Salad
• Fasolakia (Greek Green Beans)
• Broccoli Cauliflower Tots