EASY Gluten Free Vegan Cornbread!

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Cornbread! One of those things that I thought I would forever have to miss out on when ditching the meat and dairy. Boy was I wrong! Cornbread isn’t something I make often but sometimes you just HAVE to have it. Like with a big bowl of cozy chili, for instance. But Cornbread can be pretty polarizing, no? Are you a sweet cornbread person or a more savory cornbread person? I like a little bit of sugar but not much. My husband, on the other hand, smothers his cornbread in loads of butter and jam! To each his own, I suppose! This recipe came about after looking for a good recipe but being seriously let down. All I could find were recipes with lots of oil and sugar and I wanted to try and find something a little healthier. After I couldn’t find anything I decided to whip up my own version so here we are!

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This is such an easy recipe with simple ingredients! Let Trader Joe’s or Bob’s RED MILL do the hard part for you here and get a pre-mixed gluten free flour! To replace the oil that is traditionally in cornbread recipes, I used applesauce. This is the perfect replacement because applesauce, although it is unsweetened, does still add some sweetness so you can add LESS sugar then you might normally.

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This is fluffy and moist and perfect drenched in your big bowl of chili or smothered with butter and jam. I bet if you added some of those jalapenos and maybe some vegan cheddar in the mix it’d be pretty freaking amazing too!

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One thing I did see repeatedly in my recipe search was preheating your pan or skillet then coating in oil or butter to make for a super crispy outside. Now while this is NOT necessary, I highly recommend it because that extra little crunch before you get to the soft and crumbly inside is SO GOOD.

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Gluten Free Vegan Cornbread (Oil-free too!)

Moist and perfectly sweet cornbread perfect for soups, stews, or just on its own!

Makes: 8

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Prep time:

Cook time:

Ingredients:
  • 1 1/4 Cup Cornmeal
  • 3/4 Cup Gluten Free Flour
  • 2 TBS Coconut Sugar
  • 1 TBS Baking Powder
  • 1 tsp Salt
  • 1 1/3 Cup Almond Milk
  • 2 Flax Eggs (2 TBS flaxmeal + 5 TBS warm water, let sit for 5 minutes)
  • 1/4 Cup Unsweetened Applesauce

Instructions:
  1. Preheat oven to 375 (Opt: Preheat oven to 425 and place your skillet or pan in the oven. Before you pour your batter in, take your pan out and coat with 1 TBS oil or butter. Lower temp to 375 to bake)
  2. Whisk together your dry ingredients
  3. In a separate bowl, combine your wet ingredients making sure the flax eggs have had a chance to sit for about 5 minutes or so.
  4. Combine your wet and dry ingredients and mix well.
  5. Bake for 25 minutes, top with butter, jam, or soak in your soup!

Whether you are a sweet cornbread person or not, I think you’ll really enjoy this recipe! And if you do I’d love to hear about it! Make a batch of your own, post it on Instagram and tag me so I can see your creation! #plantbasedplanner @plantbasedplanner  

Alix Yokabitus