Quick and Cornbread

Everyone needs a slice of cornbread when they’re enjoying a warm bowl of vegan chili. I made this vegan chili and cornbread recipe for dinner earlier this week, and I have to admit my favorite part of this meal is just how quick and easy it is to make.

This vegan cornbread recipe is made with Bob’s Red Mill 1:1 gluten-free flour blend, so it’s suitable for those that are both vegan and gluten-free. This side dish is also fluffy, slightly sweet, and pairs perfectly with butter, honey or maple butter.

I think you will love this recipe! If you do, don’t forget to take a picture and tag me over on Tiktok or Instagram so I can re-share your creations. Also, don’t forget to leave me a comment and rating below (under the recipe card), this helps my business more than you know!

Ingredients needed to make gluten-free and vegan cornbread

The ingredients used in the recipe are similar to any that you’d find in a traditional cornbread recipe, except this one doesn’t use dairy, milk or eggs.

vegan butter– for this recipe I used vegan butter, my favorite brand is Miyokos Creamery, however you can your favorite preference. You may also sub for coconut, avocado oil, or evoo.

coconut milk + 1 tbsp AVC– to make a homemade vegan buttermilk, simply combine non-dairy milk with apple cider vinegar. You can use any dairy-free milk that you prefer, and you can also use lemon juice if you don’t have ACV.

flax eggs– instead of chicken eggs, I used flax eggs which is just 1 Tbsp of ground flax mixed with 2.5 Tbsp warm water. Let sit on the counter or fridge for 10-15 minutes to thicken. You can use this in most recipes as an egg replacement.

cornmeal– I used cornmeal from Bob’s Red Mill, but you can use any brand!

gluten-free 1:1 flour– to make this recipe gluten-free, I used Bob’s Red Mill Gluten-free 1:1 all purpose flour. You may sub regular all purpose flour instead but this won’t make it gluten-free.

vegan cane sugar– Incase you did not know, white sugar is actually not vegan. To make the color white, sugar is processed with animal bone char. So, make sure you are using vegan sugar to ensure this recipe is 100% vegan. My favorite brand is from Wholesome Sweeteners.

baking powder and baking soda– both baking powder and baking soda combined will help this cornbread be nice and fluffy.

salt– salt is necessary in all recipes to help balance out the flavors!

How to make vegan cornbread

Now that we have all the ingredients prepared, let’s get into how you make this vegan cornbread. This recipe is really quite simple, first we will mix the wet ingredients, add in the dry and then pour into a baking pan and bake!

To start, prepare the flax eggs by combining 2 Tbsp of ground flaxseeds with 5 Tbsp warm water. Stir until combined and place in the fridge for 10-15 minutes to thicken. Next, prepare the buttermilk by combining coconut milk with apple cider vinegar, mix well and let sit on the counter for 5 minutes to curdle.

In the meantime, preheat the oven to 400F and prepare an 8×8 baking dish my lightly coating it with non-stick spray and then lining it with parchment paper. I like to do both methods to ensure nothing sticks.

When ready, add melted vegan butter, coconut milk buttermilk, flax eggs, and cane sugar to a large mixing bowl. Mix with a whisk until ingredients are well incorporated.

Next, add in cornmeal, gluten-free flour blend, baking powder, baking soda, and salt. Mix with a rubber spatula until ingredients are combined.

Pour batter into prepared baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before removing from baking dish. Slice into pieces and enjoy!

Cornbread is best stored in an airtight container on the counter and enjoyed within 4 days.