The Best Gluten-free Vegan Cornbread
The best gluten-free and vegan cornbread that's fluffy, moist, and not overly sweet. It's super easy to make with only 8 ingredients.
Servings: 8
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.