Vegan Cornbread
This simple gluten-free Vegan Cornbread was exactly what I needed last week for a light snack. My kids devour it warm or packed into their lunches, and it’s ready in just 30 minutes using a mix of cornmeal, almond flour, and a touch of maple syrup for sweetness.
Servings: 8
Calories: 316kcal
Ingredients
- 1 ½ cup fine grain cornmeal , see note
- 1 ½ cups fine grain almond flour
- ¼ cup tapioca flour
- 1 tablespoon baking powder
- ¾ teaspoon sea salt
- ½ cup maple syrup , reduce to 6 T for less sweet maple flavor
- ¾ cup lite coconut milk , from the can (see note)
- 4 teaspoons apple cider vinegar
Optional toppings (see post for more):
- maple or honey butter
- sriracha butter
- jalapenos , can mix these in as well
Instructions
- Preheat the oven to 350 F/ 175 C
- Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
- Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
- Pour into a prepared loaf pan.
- Bake for 28-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it and the edges should be lightly brown and pulling away from the pan.
- Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart and mush in the middle.
Notes
- My #1 Secret Tip for making this vegan cornbread is to stop mixing the moment the dry spots disappear. I always tell my kids when we bake this together, don’t stir too much! Just mix the batter until it looks smooth and there are no big dry patches. If you mix it too long, the bread can come out kind of heavy and chewy instead of soft. So keep it quick and gentle, and it’ll turn out just right.
- Let the batter rest: Letting it sit for 5 to 10 minutes before baking helps the cornmeal soften a bit and improves the final texture.
- Use room-temperature ingredients: This helps everything blend smoothly and bake evenly.
- Preheat the oven fully: Make sure your oven is hot before the cornbread goes in so it rises properly and cooks through.
- Use a toothpick to test: Check for doneness by inserting a toothpick into the center, it should come out clean or with just a few crumbs.
- Cool before slicing: Let the bread cool for at least 10 minutes in the pan to set up before cutting, or it may fall apart.
Nutrition
Calories: 316kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 201mg | Potassium: 295mg | Fiber: 5g | Sugar: 13g | Calcium: 133mg | Iron: 2mg