This gluten-free, vegan cornbread is rich, moist, and flavorful, yet simple to make and even better to eat! It’s perfect for serving alongside tons of sweet and savory dishes like chilies and stews. Plus, this recipe is dairy-free, egg-free, wheat-free, and can be made refined sugar free!
Flavorful Cornbread Without Eggs
We’re officially in the Fall season. Depending on where you live, soon the trees will turn beautiful shades of amber and red, people will bundle up in thick scarves and gloves, pumpkins will appear on doorsteps, and we’ll start to enjoy wholesome, comforting Fall recipes like this vegan cornbread.
Okay, technically, here in the tropics, our September/October admittedly looks a little bit different to the US, but that doesn’t mean I can’t get in the spirit of all things autumnal. And okay, cornbread is available year-round. However, with a pumpkin puree addition and plenty of comforting fall/winter dishes to serve it with – I’m officially counting this as my first Fall recipe of the season.
When I think of cornbread, I imagine it mopping up rich sauces in comforting dishes like chilies and soups. Not to mention a whole array of Southern-style meals and dishes.
This moist vegan cornbread is still fluffy and soft but without any dairy or eggs. And while traditional cornbread may be a little fluffier and slightly less crumbly, after experimentation, I’m super happy with the texture of this gluten-free cornbread. It’s not too dense, cakey, or dry and has a wonderful flavor.
What Is Cornbread?
While there is debate about the origins of this dish, it seems to come from Native American roots.
The recipe uses cornmeal (referred to as polenta in some countries) to create a fluffy, rich, and sweet and savory quick bread.
While there are several varieties of cornbread, including baked and fried, the traditional recipe contains eggs, gluten, and often buttermilk, and so isn’t something I was able to enjoy for years.
In comparison, this vegan corn bread recipe contains no eggs, dairy, or gluten and yet still have the soft texture and slightly sweet flavor I’m looking for.
This particular recipe is also oven-baked for simplicity and – if you actually have the patience to wait for it to cool down from the oven before topping with dairy-free butter and inhaling it – well, good on you because that’s something I fail at consistently!
So, let’s get right into the recipe then.
The Step-By-Step Instructions
Step One: First, 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 your oven to 375F/190C.
Step Two: In a large bowl, combine the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir with a spoon or whisk.
Step Three: Then, in a different bowl, combine the plant-based milk, vinegar, pumpkin puree, and oil and mix. Then, combine this with the dry ingredients and mix until thoroughly combined with a whisk or electric hand mixer.
Step Four: Taste the batter and add more sweetener if you prefer. Then pour the batter into the prepared pan.
Step Five: Bake for about 30 minutes. Then check to make sure it’s cooked through by inserting a toothpick into the center of the vegan cornbread. If it comes out clean (crumbly is fine, but not wet), then it’s ready.
All that’s left to do is allow it to cool (if you have the patience!), slice, and enjoy!
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
How To Serve
One of the best things about cornbread is how versatile it is. While I can’t stop dreaming of using it to mop up sauce, this vegan, gluten-free cornbread can also be served with sweet toppings. Here are some of my favorite options:
- Serve simply with lashings of dairy-free butter
- Even better, serve with a little butter and maple syrup for a delicious sweet and savory blend
- jams, jellies, marmalades, preserves
- Pair your cornbread with some vanilla or pumpkin ice-cream and a drizzle of syrup
- Serve with maple roasted/glazed fruits and coconut whipped cream.
When it comes to savory options, I have long lists of dishes that I serve this vegan corn bread with, Including:
- Soups: like this Mexican Pinto Bean Soup, Vegan Tortilla Soup, Creamy Roasted Cauliflower Soup, or double up on corn with this Corn Chowder.
- Stews & Casseroles: Like this Easy Veggie Stew, Mushroom Bourguignon, Hungarian Goulash, Ratatouille or Cheesy Rice And Bean Casserole.
- And other classic dishes like Vegan Chili, Meatballs And Gravy, and a Vegan Pot Pie.
- Serve alongside sauteed greens and roasted veggies, too.
Not only is it great to serve alongside various dishes, but you can use it within them too. For example, crumble the cornbread to make a stuffing or top a baked casserole.
No matter how I serve it, I find myself inhaling it within practically seconds and going for more!
Keep any leftovers in an airtight container in the fridge for up to a week. Gluten-free goodies can, unfortunately, dry out very quickly if not sealed tight, so make sure to use an airtight container.
This dairy-free cornbread is also freezer friendly. To freeze, wrap it tightly in freezer-safe plastic wrap and place it in an airtight bag or container for up to two months.
I like to pre-slice it and place bits of parchment paper between each slice so I can pop however much I need out in one go, easy-peasy!
Useful Recipe Tips:
- Gluten-free all-purpose flour: I used 120 g white rice flour and 40 g cornstarch. Any gluten-free all-purpose flour blend (1:1) should be fine. You could 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 though.
- Sweetener: You can use organic cane sugar, coconut sugar, etc., or Erythritol for a sugar-free version. I wouldn’t recommend trying to sub this for a liquid sweetener as it will affect the flavor and texture negatively.
- 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 a lower fat content, I recommend adding an extra two to three tablespoons of oil.
- Pumpkin puree: If you aren’t a fan of pumpkin, you could use 1/3 cup of applesauce (though this will be sweeter). Both will make the bread moist and also act as an egg replacer.
- You can experiment with other egg replacers too for when baking this eggless cornbread. Each alternative affects the dish differently; so, you can find your perfect moistness and texture. 6 tablespoons Aquafaba replaces 2 whole eggs and often works well for fluffy results. Otherwise, 2 flax eggs (2 tablespoons ground flax seeds mixed with 5 tablespoons water) or 2 chia eggs are also options.
- There are tons of additional ingredients you could add to this vegan cornbread to customize it to your liking. To the batter, you could add minced/chopped chili/jalapeno, herbs, garlic, scallions, green onions, whole corn kernels, chopped peppers, broccoli, collard greens, and more. You could also top it with thin slices of jalapeno, tomato, or vegan cheese before baking.
- You could experiment with using blue cornmeal in this recipe. I haven’t tried, so I can’t guarantee results, but the color will be amazing.
- This vegan gluten-free cornbread can be baked in a loaf tin (baking time will vary), sheet pan, or even a muffin tin to make vegan cornbread muffins. If making into muffins, check on them after 20 minutes in the oven, then bake for more, as needed.
Other Vegan Side Dishes
- GERMAN POTATO DUMPLINGS
- CRISPY PAN-ROASTED POTATOES
- VEGAN HASH BROWNS
- CRISPY OVEN BAKED POTATO WEDGES
- CRISPY POLENTA FRIES
- GLUTEN-FREE BUNS (BREAD ROLLS)
- BAKED VEGAN ONION RINGS
If you give this vegan cornbread recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
- 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
- You can watch the video in the post for visual instructions.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).
- Combine the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a spoon or whisk.
- 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.
- Taste the batter and add more sweetener if you prefer it sweeter. Then pour the batter into the prepared pan.
- 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.
- Let cool, slice, and enjoy!
- 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 information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Hello ~ I do not see the “*notes” about the oil? Also, could I substitute applesauce for the oil? Thank you
Hi MB, there actually shouldn’t be a note, I will fix it, thank you! I haven’t made this recipe without oil, so I am not sure if applesauce will work. The cornbread might turn out too dry. Please report back if you try it.
Perfect! Finally a cornbread that the entire family likes!! And my daughter can have as well. In fact she is so obsessed with it, I am now making it almost every day (alternating with the below mentioned variation). As I can not use baking powder or vinegar due to dietary restrictions, I used baking soda and lemon juice instead (1 tsp baking soda and 1.5 tbsp lemon juice) and it was so yummie, it was gone within an hour (family of 4). I tried to make it to an almond bread and used almond meal instead of the cornmeal and tapioca starch instead of the cornstarch (as organic cornstarch is quite expensive and hard to find around here). All I can say: WOW! More a cake than a bread, so tasty!!!! Thank you so much for this recipe!! Or should I say those two recipes?? Two more things I can make now 🙂
Forgot to mention, I used your combination of 120 g white rice flour plus 40 g cornstarch/ tapioca starch
That’s awesome, Alexa. Thank you so much for sharing, it’s so helpful! 🙂
Excellent cornbread! I previously failed at vegan, gluten free cornbread. I tried this since I’ve had success with other recipes of yours, and I’m so glad I did, I now have a go-to recipe for cornbread. Holds its shape amazingly well, and has delicious cornmeal flavor. I used your suggested rice flour and corn starch blend and was pleasantly surprised that a gluten free blend did not have to be complicated. Thank You!
Aww, that’s awesome, Ann! I am so glad it was a hit! 🙂
The recipe came out sticky and a weird consistency, it stuck to the roof of your mouth. Is there a reason this could be? I followed the recipe exactly
Sorry to hear that, Hannah. I have not heard something like that before, so I guess it must have been the flour blend you used. Can you share which brand it was?
I’ve tried many gf cornbread recipes over the years…all were gummy and did not taste good at all. Just made this yesterday…Had for lunch…and supper…then am having again for breakfast…100% better than any cornbread I’ve tasted…Gluten/free or not. I made it into muffins…1/2 were totally by your recipe…the others were changes suggested by a post…corn and jalapenos…plus a little surprise center of your cheese. I am making a triple batch the next time…hopefully, some will go in the freezer. You have a great gift in making food taste great!!!
Aww, thanks so much for your amazing feedback, Debra! I am so glad you like the recipe. 🙂
Can you use honey for the sweetener?
Any granulated sweetener will work. I haven’t tried a liquid sweetener in this recipe yet, but it might work too.
Thank you 🙂
You are welcome, Sarah. 🙂
Made this with vegan chili and it was a hit! I was the only person who eats vegan and everyone else said it was the best cornbread they ever had. It wasn’t dry, and was super easy to make. Better than any boxed cornbread.
Wow, that is awesome, Rebecca! I am so glad you all loved it!! Thanks for your amazing feedback. 🙂
made it as muffins- added chopped jalapeno pepper & corn kernels- used yam instead of pumpkin- made it in airfryer an turned out great- was hit of dinner party- served it with baked beans an carrot dogs – Thanks for the delishes recipe!
Sounds incredible, Reba! Thanks for your great feedback. 🙂
Oh my yum!! This was so good and moist! We added honey on top when eating this with dinner! I followed your GF flour mix and it worked perfectly!
Fantastic! Happy it turned out amazing. 🙂
So excited to find this recipe! I’ve had to go dairy-free, gluten-free because of auto-immune condition that gets “set off” by gluten and dairy products. I have MISSED my cornbread! Made this with applesauce and unsweetened vanilla almond milk (all I had in the house at the time), along with gluten free flour, and the cornbread was FANTASTIC! 🙂
I am so glad you loved it! 🙂
I made the 2nd batch this week, so so good.
Tonight I added cocoa and they turned out to be delicious!!!
That sounds amazing! So interesting with the cocoa. 🙂
Made it last night on top of a chili in the oven, gorgeous!
So happy it turned out great, Eva. Thank you! 🙂
Can I use almond flour?
Hi Holly, I never tried the recipe with almond flour. I think you should be able to replace a part of the GF flour with almond flour, but I wouldn’t replace all of it. 🙂
You are a life saver, I miss having cornbread, especially when its cold and I am having some hot soup. I mad these in a muffin tin, did 1/2 cup erythritol sugar, and did your gluten free flour mix. This was so chewy and fulfilling, I served this with vegan butter and agave syrup and it was a hit! Thank you for making our cold days a little better!
You are very welcome! I am so glad it turned out delicious. 🙂
I love how easy it is to make! I can’t really bake but this came out fantastic! Super delicious cornbread!
I am so glad you liked it, Nancy! Thanks for your feedback. 🙂
Made it tonight, it is delicious, very crumbly and moist. I used half spelt flour and half all purpose flour and extra creamy oat milk and added a few extra tbsp of oil like the notes said and it turned out really good. Thank you
I am so glad it turned out great, and I am happy it worked with half spelt flour and half all-purpose flour. 🙂
Thanks for your feedback! 🙂