A quick and easy from scratch recipe for moist vegan gluten-free cornbread that pairs perfectly with your favourite chili, soups, and stews. This simple egg-free, dairy-free cornbread is slightly sweet and is made with yellow cornmeal. You can make it plain or customize with your favourite add-ins like corn, vegan cheese, herbs, or jalapeño slices!
Grease an 8-inch x 8-inch baking dish and set it aside.
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, add the gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.
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. If using add-ins, add them in now and stir. Don't overmix.
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.
See notes below for info on making this recipe as muffins.
Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
This recipe makes 9 cornbread squares or muffins.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
If the gluten-free flour blend brand you are using does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
Optional add-ins: 1-2chopped jalapeño peppers, or 3/4 cup corn kernels, or 3/4 cup shredded vegan cheddar cheese, or 3/4 cup fresh blueberries. Using fresh or dried herbs is also an option, use 1/2 teaspoon to 1 teaspoon, depending on the type of herb and whether it's fresh or dry.
To Make as Muffins: Grease or line 9 spaces in a muffin pan and set aside. Do all steps above and bake the muffins for 18 minutes. Remove from oven and allow to cool in the pan for a few minutes before removing and placing them on a cooling rack.
Storing Leftovers: Store leftovers in an airtight container at room temperature for up to two days. After two days, place in the refrigerator for another 4-5 days. Warm-up when ready to serve.
To Freeze: To freeze, wrap the squares or muffins tightly in plastic wrap and place them in a freezer bag or an airtight container. They will keep in the freezer for up to 2 months. When ready for them, allow to thaw overnight in the refrigerator and then warm up in the microwave or in a 300°F (150°C) oven for 10-minutes.
Nutrition info is based on 1 of 9 pieces of cornbread with the recipe made as written and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.