Easy Vegan  Gluten-Free Cornbread

No Eggs and No Dairy!

Scribbled Underline

Quick and easy moist, homemade vegan gluten-free cornbread that pairs perfectly with your favourite chili, soups, and stews. Make it plain or customize it with your favourite add-ins!

Gather the Ingredients

ground flax seeds – water – gluten free flour – medium grind yellow cornmeal – sugar – baking powder

Gather the Ingredients

salt – unsweetened non-dairy milk – melted unsalted vegan butter cooled – vanilla extract

– Prepare flax egg, set aside. – Whisk the gluten-free flour, cornmeal, sugar, baking powder, and salt together. – In a small bowl, whisk the milk, melted butter, vanilla, and flax egg together.

Add  the wet ingredients to the dry ingredients and mix until combined. – Pour batter into the baking dish. Set aside and let the batter rest for 5 minutes. – Bake for 25 minutes.

Remove from oven and place baking dish on a cooling rack. Allow the cornbread to cool in the baking dish for at  least 30-minutes. Serve while still warm.

This recipe can also be made as cornbread muffins!

Serve with chili, soups and stews, baked beans, BBQ, sauteed or roasted veggies, holiday meals, or you can just eat it on its own!