Cornbread is definitely a happy memory food for me. Maybe it’s because I went to college in the South. It’s delicious, quick, filling, and makes me all kinds of happy.
I love having a slice of cornbread with beans, fresh salsa, and a little lime juice for a simple and delicious dinner. I also love having it in my Sweet and Savory Cornbread Stuffing for an extra special holiday treat.
Have you tried this recipe? What did you think of it? Let me know in the comments below!
Cornbread (Vegan, Gluten Free):
- 2 flax eggs
- 1 1/2 cups gluten free soy milk unsweetened
- 1 teaspoon apple cider vinegar
- 1 1/2 cups gluten free flour blend*
- 1 1/2 cups gluten free cornmeal
- 2 Tablespoons granulated sugar**
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 Tablespoons vegan butter*** melted
- 2 Tablespoons maple syrup
Preheat the oven to 400 F. Grease a medium sized cast iron skillet (or 9” x 9” metal baking dish) with coconut oil and place inside the oven while it heats.
Make the flax eggs by mixing 2 Tablespoons of ground flaxseed with 5 Tablespoons of water. Stir and set aside for 5 minutes, or until it has thickened into a gel.
Make the vegan buttermilk by combining the apple cider vinegar and soy milk. Stir and set aside for 5 minutes. Using soy milk instead of other plant milks will yield a better vegan buttermilk. This is because it has a higher protein content, and the protein is what interacts with the apple cider vinegar to curdle and create vegan “buttermilk.”
In a large bowl, whisk the gluten free flour blend, cornmeal, salt, sugar, baking powder, and baking soda together.
In a medium bowl, combine the flax eggs, vegan buttermilk, maple syrup, and melted vegan butter.
Pour the wet ingredients into the dry ingredients, and stir until just combined.
Carefully remove the hot cast iron skillet from the oven.
Pour the batter into the cast iron skillet and place the skillet back in the oven.
Reduce the heat to 350 F and bake for 25-30 minutes, or until the top is lightly golden and a toothpick or fork inserted into the center comes out clean.
*I used Pamela’s gluten free flour blend. If you don’t want to use a store bought mix, I would recommend using: 1 cup white rice flour, 1/3 cup potato starch, 3 Tablespoons tapioca starch, and 1 Tablespoon psyllium husk.
**I don’t like my cornbread too much on the sweet side. If you like yours a little sweeter, feel free to add in 2 more Tablespoons of granulated sugar.
***I used Earth Balance vegan butter sticks. It has a lower water content than the tubs do, which makes it preferable for baking.