Moist Vegan Cornbread | Gluten-Free

Ingredients

• 1 cup (160 g) gluten-free flour (*see notes)
• 1 cup (140 g) cornmeal (fine, yellow)
• 1/3 cup (70 g) sugar of choice (*see notes)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1 1/4 cup (300 ml) dairy-free milk (*see notes)
• 1/3 cup (80 g) pumpkin puree (*see notes)
• 1/2 tbsp white vinegar or apple cider vinegar
• 2 tbsp (30 g) oil (*see notes)

Directions

1. You can watch the video in the post for visual instructions.
2. Grease a 6 x 9 inches (15 cm x 23 cm) or 8 x 8 inches (20 x 20 cm) pan (or line it with parchment paper) and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
3. Combine the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a spoon or whisk.
4. In a different bowl, combine plant-based, vinegar, oil, and pumpkin puree. Pour the mixture to the dry ingredients and stir with a whisk until combined. You can also use an electric hand mixer.
5. Taste the batter and add more sweetener if you prefer it sweeter. Then pour the batter into the prepared pan.
6. Bake for about 30 minutes. I recommend inserting a toothpick into the center of the cornbread. If it comes out clean (crumbly is fine, but not wet) it’s ready.
7. Let cool, slice, and enjoy!

Notes

Gluten-free flour: I used 120 g white rice flour and 40 g cornstarch. Any gluten-free all-purpose flour blend (1:1) should be fine. Also, you can use all-purpose flour or spelt flour, if you aren’t gluten-free. You might need to adjust the amount of the plant-based milk depending on the flour you will use.

Sweetener: You can use organic cane sugar, coconut sugar, etc, or Erythritol for a sugar-free version.

Plant-based milk: I recommend using milk that’s higher in fat, such as canned coconut milk or homemade cashew/almond milk since it will make the cornbread moister. If using boxed milk with very low fat, I would recommend adding 2-3 tablespoons of oil in addition.

Pumpkin puree: If you aren’t a fan of pumpkin, simply use 1/3 cup of applesauce. Read the recipe tips in the blog post for other egg replacer recommendations.

Store leftovers in an airtight container in the fridge for up to a week. You can also freeze it for up to 2 months.

Check out the step-by-step photos in the blog post.

Nutrition

266 kcal Saturated Fat Carbohydrates