The Best Vegan Cornbread Recipe {gluten free} • Fit Mitten Kitchen (2024)

GFGluten-FreeDFDairy FreeVVeganVGVegetarian

The best Vegan Cornbread recipe that’s soft, tender, and sweet – and just so happens to be gluten-free! Serve it with chili, BBQ, or as a side dish for the holidays. A simple, easy, and quick recipe.

Why you’ll love this recipe

• Vegan and gluten free friendly for a dietary friendly cornbread
• A little sweet, a little savory, and a whole lot of texture!
• Pairs perfectly with chili, soups and stews
• Adds a pop of golden color to your holiday table

I feel like people get pretty particular about cornbread (or maybe just me?), so I hope you like my version!

Ingredients for the best cornbread recipe

• oil – I used unrefined coconut oil, which I melted in the oven while it was preheating, but avocado oil would be a great sub.
• non-dairy milk – cashew, oat, or almond milk all work. I haven’t tested the recipe with coconut milk, but I suppose it would work just as well and provide a richer flavor.
• apple cider vinegar – add it to the plant milk while you measure out the rest of the ingredients. The acid reacts with the milk protein to create your very own vegan buttermilk.
• medium-grit cornmeal – I like my cornbread with a bit of texture so I used the medium grind cornmeal, but you could probably sub the fine grind if you prefer. I also feel like cornbread should have a little bit of a crumb to it, which this one has.
• all-purpose gluten-free flour blend (or whole wheat white) – I used Bob’s Red Milll 1:1 baking flour. Feel free to use an equal amount of whole wheat white flour if gluten is not an issue.
• oat flour – for hearty flavor and tender texture.
• organic granulated sugar – I specify organic since not all sugar is vegan (commercial white sugar is processed with animal bone char) or you can use a granulated maple sugar. Liquid sweeteners, like maple syrup, may alter the texture so be cautious if you’re looking to substitute.
• baking powder, baking soda, and salt – for lift and flavor.
• unsweetened applesauce – this is one of the secrets to vegan baking and a favorite of mine! The applesauce is a wonderful egg substitute for cornbread and adds a tiny touch of sweetness, too.

How to make cornbread from scratch

The recipe itself is super easy. Preheat the oven and prepare an 8 x 8-inch square baking pan – using a smaller pan size will give you extra lift and thickness.

Serving suggestions

Cornbread is delicious with chili, and makes a great holiday side dish for Thanksgiving or Christmas! Some of my favorite dishes to pair it with include butternut squash chili or white bean and kale soup.

And if you haven’t tried my vegan pumpkin chili, you should probably add that to the list while this cornbread is in the oven.

Common questions

More side dish recipes you’ll love:

• Shredded Brussels Sprouts Salad
• Vegan Sweet Potato Casserole
• Cranberry Orange Sauce
• Cauliflower Mashed Potatoes

If you make this Vegan Cornbread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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