After numerous tries at making my own gluten-free and vegan cornbread, I’m super excited to announce that I’ve finally nailed it! This delicious cornbread is super fluffy, crumbly, and moist (sorry if you hate that word, but nothing else descibes the texture as well!). It’s also not overly sweet like most other cornbread recipes I had tried before, but just enough to satisfy a sweet craving and goes perfectly with savory dishes.
My goal was to create a simple recipe that requires less than 8 wholesome ingredients. I like to stay away from most gluten-free flour blends out there, as the majority of them are loaded with thickening agents and starches that pack very little nutritional value. Instead, I used mainly polenta (medium ground cornmeal) and some brown rice flour.
What gives this cornbread its fluffy moist texture is yogurt and flax eggs. You can either use your favorite plant-based yogurt or regular organic yogurt, as long as it’s plain. It’s important to stay away from flavored and sweetened yogurt, as it would add extra sugar and change the taste.
For the flax egg, simply mix 1 tablespoon of ground flax seeds with 3 tablespoons of water per egg. Let it sit for 10-15 minutes until it thickens and you can use it instead of eggs in many baked good recipes. I haven’t tried this recipe with real eggs, but I believe it should work as well, if that’s what you prefer.
You can serve this scrumptious gluten-free and vegan cornbread as a side with savory dishes like chili, beans, soups, stews, veggies, hummus, etc. My favorite way to have it though is warm with grass-fed ghee or butter (or use vegan butter) plus a drizzle of raw honey or some chia jam. That butter instantly melting on top is so satisfying to watch, isn’t it?
I added some dried thyme to this recipe and absolutely loved the freshness it added. You can leave it out if you prefer or get creative and try other herbs (like rosemary) or add jalepenos for a spicy twist.
Can’t wait for you to try this tender and delectable gluten-free and vegan cornbread soon! Please leave a comment below or tag me in your photos on Instagram and Facebook @nutriholist #nutriholist, so I can see and share them. XO
The Best Gluten-free Vegan Cornbread
Ingredients
- 1 cup
polenta or medium ground cornmeal - 1/2 cup brown rice flour
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 2 flax eggs 2 tablespoons ground flax seeds + 6 tablespoons water
- 1 cup plain non-dairy or organic yogurt
- 4 tablespoons non-dairy milk
- 1/4 cup coconut oil melted
- 1 teaspoon dried thyme (optional)
Instructions
- To make the flax eggs: mix the ground flax seeds with water, stir, and let it sit for 10 minutes or longer to thicken.
- Add the first 4 ingredients to a large bowl. Make a well in the middle and add the flax eggs and remaining ingredients. Stir gently to evenly combine.
- Preheat the oven to 375 F and let the batter rest in the meantime to absorb more of the moisture.
- Grease an 8-inch cast iron skillet or baking dish with a bit of coconut oil and pour in the mixture. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes and enjoy!
- Store covered at room temperature for 2-3 days or in the fridge for up to a week.
This looks delicious, Mitra! Just wanted to clarify…you used an 8” skillet? My 8” looks a lot smaller than the one in the pictures. Thanks, can’t wait to make this!
Thank you, Lisa! Yes, I used an 8-inch skillet 🙂 Enjoy and let me know how it goes!