Deliciously Simple Southern Cornbread Recipe
As a nutritionist and food blogger, I’m passionate about cooking healthy organic recipes that are not only delicious but also gluten-free and dairy-free. Today, I am excited to share with you my favorite recipe for the best Vegan Gluten-Free Cornbread that will surely wake up your taste buds! Whether you are vegan, gluten intolerant or just looking for a healthier version of this classic recipe, I’ve got you covered.
Cornbread is an all-American classic that everyone should have in their recipe book. However, traditional cornbread recipes are loaded with wheat flour and dairy milk, which makes it difficult for people with dietary restrictions to indulge in this sweet deliciousness. Therefore, using naturally gluten-free and dairy-free ingredients, I’ve created a wonderful recipe that is sure to satisfy your cravings.
This easy vegan cornbread recipe requires a few basic pantry staples like cornmeal, gluten-free flour blend, plant-based milk, and a few other simple ingredients. The best part? It comes together in no time and is perfect for any occasion. You can whip up a batch for breakfast, serve it as a side dish or use it as a base for croutons in your salad.
So let’s grab our aprons and preheat our ovens because today, we’re making the best vegan gluten-free cornbread you’ve ever tasted!
Why You’ll Love This Recipe
Looking for a delicious and healthy cornbread recipe that is gluten-free, vegan, and dairy-free? Search no further, as I have the perfect recipe for you! This cornbread recipe is so sweetly delicious and easy to make. It is definitely one of the best vegan cornbreads out there that anyone can make in a jiffy.
What makes this cornbread recipe stand out from others is that it has been naturally made gluten-free with a gluten-free flour blend and yellow cornmeal instead of wheat flour. The plant-based ingredients used in this recipe include unsweetened plain almond milk, apple cider vinegar, water, and cornstarch. Double-acting baking powder and sugar also add to the sweet deliciousness of this unique cornbread creation.
Not only is this cornbread made vegan and gluten-free, but it’s also non-dairy. You won’t find creamed corn or traditional dairy milk on this ingredient list; thus, it’s an easy vegan twist. Almond flour can be substituted for the protein-packed almond milk if you want to go nutty with your ingredients.
This skillet cornbread can be served alongside any meal of your choice or just simply enjoy it as a snack by itself. The sweetness of this homemade cornbread will have you making it in no time flat. Even those who might ordinarily turn down vegan or gluten-free fare will love this sweet cornbread.
So why settle for just any old boring cornmeal when you can have this sweet, healthy, and plant-based baked goodness? This fantastic cornbread recipe will provide you with a homemade treat that not only tastes excellent but will give you the energy boost you need to power through your day!
Ingredient List
Here is a list of all the gluten-free and vegan ingredients you will need to make the perfect cornbread.
- Cornmeal – 1 cup
- Gluten-free all-purpose flour – 1 cup
- Cornstarch – 1/4 cup
- Double-acting baking powder – 1 tablespoon
- Sugar – 1/4 cup
- Salt – 1/2 teaspoon
- Almond milk (unsweetened plain) – 1 cup
- Apple cider vinegar – 1 teaspoon
This recipe uses a combination of cornmeal and gluten-free all-purpose flour to create the perfect texture for your cornbread. The cornstarch helps in binding the ingredients together, along with the double-acting baking powder that helps the batter rise evenly. Sugar is added to give a sweet, delicious taste to every bite. Lastly, salt balances out all the flavors! For this recipe, I recommend using unsweetened plain almond milk instead of regular dairy milk to keep it dairy-free. Apple cider vinegar is added here as an acidic ingredient to actively react with baking powder and aid in the spongy nature of your cornbread. You can choose any brand or type of these ingredients as per your preference or what’s easily available.
The Recipe How-To
Now it’s time to make some magic happen in the kitchen! Here’s how you can create this delightful and flavorful cornbread recipe.
Ingredients:
- 1 cup of gluten-free flour (I recommend a flour blend, like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 1 cup of yellow cornmeal
- 1/4 cup of cornstarch
- 1/2 cup of sugar
- 2 teaspoons of double-acting baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of melted coconut oil or vegetable oil
- 1 tablespoon of apple cider vinegar
- 1 cup unsweetened plain almond milk or other non-dairy milk
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (to replace one egg)
Instructions:
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Preheat the oven to 375°F/190°C. Grease an 8×8-inch baking pan or skillet with vegetable oil.
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In a large mixing bowl, whisk together flour, cornmeal, cornstarch, sugar, baking powder, salt and baking soda until well combined.
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Add melted coconut oil or vegetable oil, apple cider vinegar, unsweetened plain almond milk and the flaxseed mixture. Stir until just combined but don’t overmix.
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Pour batter into the greased dish and spread evenly using a spatula.
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Bake for about 25 minutes, or until golden brown and a toothpick comes out clean when inserted into the center.
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Let cool on a wire rack for a few minutes before slicing into pieces and enjoying your fresh homemade cornbread!
Tips for Success:
- For best results, use ripe organic ingredients.
- To make your cornbread a little sweeter, consider increasing the sugar to 3/4 cup.
- If you’d like a bit of heat, try adding chopped jalapeños to the batter.
- The batter should be thick but pourable. If it’s too thick, add a splash more almond milk.
- You could also turn this recipe into muffins by adjusting the baking time accordingly.
In conclusion,
Making a perfect vegan and gluten-free cornbread can seem tricky but this recipe is both easy and delicious. By following these instructions above, you’ll have a sweet delicious cornbread that everybody craves!
Substitutions and Variations
Imagine yourself in a world of endless possibilities, where you can customize your cornbread to be just the way you like it. Whether you have dietary restrictions or simply want to experiment with different flavors, this recipe allows for a variety of substitutions and variations that will enrich your experience and leave your taste buds wanting more.
For those who require gluten-free options, fear not – this recipe is already gluten-free! However, for those seeking alternative flour options, feel free to substitute the gluten-free flour with almond flour or corn flour. Don’t have cornstarch on hand? No problem! Utilize arrowroot or tapioca starch in its place, both work well as a thickener.
For individuals on a plant-based diet, switch out the milk for non-dairy alternatives such as soy milk, oat milk or coconut milk. Swap out the sugar for maple syrup or agave nectar if you prefer natural sweeteners instead. Want to take it up a notch? Add some texture and flavor with nuts like chopped pecans, walnuts or almonds.
If you are feeling adventurous and want to elevate your cornbread experience, try adding in some jalapeno peppers or creamed corn. You can bake the batter into muffin tins for easy grab-and-go snacks or make a savory skillet cornbread that can be paired with stews or soups. The possibilities are endless!
Remember that experimentation is key when it comes to cooking up variations of this sweet delicious treat that is naturally gluten-free and vegan. Explore new flavors and combinations to find what speaks to you personally. With these substitutions and variations in mind, you can tailor this recipe to be the best vegan gluten-free cornbread ever made!
Serving and Pairing
Darlings, now that your vegan, gluten-free cornbread is baked to perfection, it’s time to consider the serving and pairing options that can elevate its delicious taste even further. I love to serve this sweet and savory bread at breakfast, lunch, or dinner.
For breakfast or brunch, try serving the cornbread with vegan butter, maple syrup, and fresh berries. The sweet and savory combination of the cornmeal with a hint of sugar pairs perfectly with sweet toppings. Imagine taking a bite of freshly baked cornbread topped with earthy blueberries, sweet strawberries, or even tangy raspberries! It’s like fireworks in your mouth!
For lunch or dinner, your options are endless! This easy vegan cornbread can serve as a delightful side dish to any plant-based meal. You can pair it with some warm soup, roasted vegetables or a light salad to add texture to the meal. If you want to spice things up, you can also add jalapeños into the batter for a spicy kick.
Another great pairing option is chili con carne or vegetarian chili. I suggest you use this recipe gluten-free cornbread as a vehicle for sopping up any leftover sauce of the chili. Trust me darling, if you want an easy vegan gluten-free staple in your life that will leave everyone coming back for seconds – this is IT.
If you crave a more filling main course featuring cornbread, try making a vegan BBQ sandwich. Layer slices of hearty BBQ – seitan or tempeh works great here – between slices of toasted cornbread topped with coleslaw scrunched on top, and pickles on the side.
Finally darlings – when it comes to party menus – try some mini skillet cornbread muffins! These individually portioned servings are perfect as finger food at any gathering. They’ll be gone before you can even put them down, so I suggest doubling the recipe if you’re hosting a big event or have a big family.
Now, go ahead and enjoy this naturally gluten-free and dairy-free cornbread made with love! Don’t forget to tag me in your baking pictures on Instagram, I’d love to share these beautiful moments with you – and #EatWithMaya has a nice ring, doesn’t it?
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of making vegan gluten-free cornbread, let’s talk about how to store and reheat it.
One of the best things about this recipe is that it keeps well for a couple of days. You can make a batch in advance for future meals, which is super convenient when you’re tight on time.
To store your cornbread, allow it to cool completely before tightly wrapping it with plastic wrap or aluminum foil. Then, keep it in a covered container at room temperature or in the fridge for up to three days.
To reheat cornbread, there are a few different methods you can use. Here are some of my favorite ways:
1. Microwave: This method is the quickest and easiest way to warm up a single serving of cornbread. Simply place one slice on a microwave-safe plate and cover with a damp paper towel. Heat in 10-second increments until warm, being sure not to overcook it or it will get dry.
2. Toaster oven: Preheat your toaster oven to 350°F and place your cornbread slices directly on the rack or on a baking sheet for about 5-6 minutes until heated through.
3. Skillet: If you have some leftover pieces of cornbread, use them to create delicious breakfast or brunch dishes by heating them up in a skillet. Simply cut into bite-sized pieces and place them in the skillet coated with butter or oil over low heat, stirring occasionally until they’re warmed through.
Whichever method you choose, just remember not to overheat! Overcooking can make your cornbread tough and chewy instead of soft and delicious.
Now with these tips for storing and reheating, you can enjoy your sweet delicious cornbread anytime – whether freshly baked or after being stored away for later use.
Tips for Perfect Results
When making Cornbread Heaven, there are several things to keep in mind that will help you achieve the perfect result. Here are some tips to make sure your cornbread comes out sweet, delicious and moist every time.
1. Use a cast iron skillet or baking dish
A cast iron skillet or baking dish is the best for making cornbread, as it distributes heat evenly and helps give the bread a nice crusty edge. Make sure the skillet is seasoned before using it, otherwise the cornbread will stick to the pan.
2. Be careful not to overmix the batter
Overmixing the batter can result in a tough and dry texture. Mix just until all ingredients are well combined and then stop.
3. Use fresh gluten-free flours and ingredients
Make sure all of your gluten-free flours and ingredients are fresh. Old or expired ingredients can lead to a bad texture and flavor.
4. Let it cool before slicing
Allowing your cornbread to cool for at least 10-15 minutes before slicing allows the flavors to meld together and ensures that it stays together when you cut it.
5. Experiment with different add-ins
Try adding in jalapeño peppers or creamed corn for extra flavor and texture in your cornbread. Play around with different combinations until you find your perfect recipe.
By following these tips, you’ll be able to create a moist, sweet and delicious cornbread that everyone will love.
Bottom Line
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In conclusion, this vegan and gluten-free cornbread recipe is the perfect dish to serve at any occasion. It’s easy to make, deliciously sweet, and a healthy alternative to traditional cornbread. With its plant-based ingredients and naturally gluten-free flour blend, you can satisfy your taste buds without the guilt.
Whether you’re hosting a party or simply want a delicious side dish for dinner, this cornbread recipe will never disappoint. Plus, with some simple substitutions and variations, you can customize the recipe to suit your individual taste.
So why not give this vegan and gluten-free cornbread recipe a try? With its tasty flavor and health benefits, you’ll be sure to impress your guests while feeling good about what you’re serving. Enjoy!
Cornbread Heaven (Vegan, Gluten Free) Recipe
Ingredients
- 3/4 cup cornmeal
- 1/2 cup almonds (60 raw almonds)
- 1/3 cup sugar (reduce for low sugar dietary needs)
- 1/2 tablespoon double-acting baking powder
- 1/2 tablespoon cornstarch
- 3/4 cup water (warm or hot)
Instructions
- Finely chop the almonds, the add them (dry) to a blender. Blend until a fine meal consistency. Add the water and blend until smooth. Do not strain.
- In a glass baking bowl or cassarole dish, combine all dry ingredients. Blend well.
- Add the heavy almond milk mixture from the blender to the bowl of dry ingredients. Blend well.
- Bake at 400 deg F, 12-15 minutes, until golden on top. (No need to preheat or grease anything.).
Add Your Own Notes
Nutrition
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