Just the best vegan buttermilk gluten-free cornbread recipe out here, perfect for teatime or serving with Vegan Chili. Super easy to make, one bowl and one baking pan. It's moist and has just the right balance of sweetness and savory notes.
We have found that this vegan gluten-free cornbread recipe can be stretched to the sweeter side, simply adding some extra sugar, and to the savory side, just adding some extra salt, without risking the texture or rising of the dough.
Every time we have our Vegan chili, we either pair it with some avocado and a bowl of brown rice or with this delicious gluten-free dairy-free cornbread.
Also, we use this recipe as the base to make our cornbread stuffing for Thanksgiving.
Of course, pairing chili with cornbread is an all-time winning combination, so we go for this gluten-free cornbread when we don't mind waiting 25 minutes.
Jump to:
🤔 Why you will love it
- Gluten-free. Eating for people with celiac disease is safe, or simply avoiding gluten.
- Dairy-free. Lactose intolerant or vegan, you have come to the right place.
- Egg-free. Egg allergies or vegan? We have you covered!
- Adjustable and easily scalable. It's easily adjustable to the sweet or savory side. This vegan cornbread is a little sweet but not overly so. It's not a savory Cornbread, though. I have turned it into savory cornbread, just playing with the sugar/salt ratios with excellent results.
- Moisture. It's very moist, with the perfect puffy cornbread texture, without too much "grit" in it.
- Easily made buttermilk. It's made with 2-ingredient vegan buttermilk in 5 minutes while you measure your dry ingredients.
- Hassle-free. You just need one bowl and a baking pan, making it super simple: dump, mix and bake! Perfect every time.
- Oil-free option. Easily make an oil-free version, replacing vegan butter with apple sauce.
- No waiting. You can eat it straight out of the oven without waiting or setting a time.
- Last but not least... it always comes out perfectly! The only way to mess it up is to burn it. Just set your oven to 25 minutes, and you are guaranteed to get it right 100% of the time.
Serve this Dairy-free Cornbread with this Vegan Chili, a dollop of fresh Guacamole, or fresh avocado dice for the ultimate treat!
This recipe is also one of our favorite fall season recipes, as it brings many flavors related to Thanksgiving and cozy gatherings.
🧾 Gluten-Free Cornbread Ingredients
This easy vegan cornbread recipe calls for just a handful of staple ingredients.
- Gluten-free flour: Adds structure to the cornbread while keeping it gluten-free. If you're not gluten-sensitive, all-purpose flour works too! See how to make your own homemade gluten-free flour mix.
- Yellow cornmeal: the vegan cornmeal is the star of the show, it gives the cornbread its signature texture and flavor.
- Baking soda: Acts as a leavening agent, working with the acid in the recipe to create a fluffy texture.
- Baking powder: Another leavening buddy, it ensures your cornbread rises to the occasion.
- Vegan butter, margarine, or neutral oil: Adds moisture and richness. Your choice here can subtly change the flavor profile.
- Coconut sugar or organic cane sugar: Sweetens the deal without the guilt. Both options are vegan-friendly.
- Salt: A pinch enhances all the other flavors, making them pop.
For the Vegan Buttermilk
- Unsweetened and unflavored plant milk: Almond, soy, or oat milk—pick your plant! This serves as the base for your vegan buttermilk.
- Lemon juice or apple cider vinegar: Adds the tangy kick, turning plant milk into a buttermilk dupe.
- Each ingredient plays its part in making this cornbread a vegan, gluten-free masterpiece. Ready to get cooking? 🌽👩🍳
See quantities and complete instructions in the recipe card.
🍽️ Equipment
Large Mixing Bowl: The bigger, the better! You'll need ample space to mix all your dry and wet ingredients without making a mess. It's the starting point of your cornbread journey.
Spatula: This is your mixing MVP. A spatula ensures that you can scrape every last bit of your cornbread mixture into the baking dish, leaving no goodness behind.
Baking Dish: The stage where the magic happens. A good-quality baking dish ensures even cooking and easy release, making your cornbread the star it deserves to be.
🔪 Instructions
Preheat oven. Set it to 400 ºF (200 ºC) and melt the vegan butter in a small sauce on low heat.
Make the buttermilk
Mix the dairy-free milk and lemon juice and reserve for 5-10 minutes until it curdles.
Step 1: Squeeze lemon or vinegar on your choice of plant milk.
Step 2: Let the vegan buttermilk curdle for 5 to 10 minutes (Soy milk tends to curdle quicker).
Step 3: Mix all the dry ingredients, including the GF flour, cornmeal, baking soda, baking powder, coconut sugar, and salt. Optionally sieve the ingredients to avoid any clumps.
Step 4: Ensure the cornbread mix looks uniform before adding the wet ingredients.
Step 5: Melt the vegan butter in the microwave or small saucepan at low heat.
Step 6: Then add and mix the remaining ingredients, including the melted vegan butter and vegan buttermilk, creating a thick batter. Now, you have your gluten-free cornbread mix ready.
Step 7: Oil the baking sheet using vegan butter or oil, then sprinkle some gluten-free flour to prevent the cornbread from sticking to the pan; then pour the batter into a prepared baking dish and slightly shake the baking sheet to ensure the batter is evenly spread.
Step 8: Bake your vegan cornbread for 20-25 minutes. Remove from the oven when golden brown and a toothpick comes out clean.
If you are unsure about how even the temperature in your oven is, I suggest two tips.
- Place an oven-resistant container with one cup of water at the bottom of the oven. The steam generated will ensure your gluten-free baked goods cook evenly.
- Use your oven's fan mode if available.
Tip: Another great option to bake your delicious cornbread and reduce the baking time is using a muffin pan instead of a baking sheet.
You can also use an 8" round pan like the one below.
🥢 How to serve
- Pair it with Vegan Chili: A slice of this cornbread is the perfect sidekick to a hearty bowl of vegan chili. The subtle sweetness of the cornbread balances the spiciness of the chili, making each bite a flavor explosion.
- Dunk in Vegan Soup: Whether it's a creamy vegan tomato soup or a chunky vegetable stew, this cornbread serves as a delightful, gluten-free spoon. It soaks up the flavors while adding its own corny goodness.
- Top it with Vegan Breakfast Goodies: Hear me out—slice the cornbread horizontally and use it as a pizza base. Slather some vegan cream cheese, sprinkle vegan sausage crumbles, and finish with a drizzle of maple syrup. Pop it in the oven for a few minutes, and voila, you've got a cornbread breakfast pizza!
This delicious Gluten-Free Vegan Cornbread pairs very well with hearty dishes such as this Vegan Chili or these Creamy Red Lentils.
Dice some avocado on top, or add a spoon of freshly made Mexican Guacamole.
This recipe is also the base for making Cornbread dressing or stuffing.
We also love having it for breakfast, during the weekend, with freshly made coffee or Vegan Golden Milk.
Other delicious add-ons we love to add on top are vegan cheese, brown rice syrup, agave syrup, maple syrup, and vegan butter.
Other popular and simpler options to serve this homemade cornbread recipe include thawed frozen corn, canned corn kernels, and baked beans.
Last but not least, of course, Cornbread is a staple on our Thanksgiving table, especially paired with our favorite Spiced Cranberry Sauce, Applesauce, Sweet potato apple crunch, and the never-ever missing pumpkin pie.
📖 Variations and Substitutions
You have several options to keep this vegan cornbread recipe gluten-free.
The Gluten-Free flour we are using is a mixture of garbanzo bean, sorghum, fava bean flour, potato starch, and tapioca flour. It works perfectly for making this GF cornbread and all gluten-free recipes.
Alternative gluten-free flour options - You could also use oat flour, almond flour, and chickpea flour to make this easy cornbread recipe.
We used gluten-free flour since we wanted to make a gluten-free, vegan cornbread, but if you don't mind the gluten in your flour, you can use either all-purpose flour or bread flour (strong, high gluten content).
Cornmeal
If you don't like any grittiness in your cornbread, make sure to use fine cornmeal instead of medium-grind cornmeal. We use Bob's Mill medium-grind cornmeal.
Vegan butter
Any vegan butter or margarine will work. We have also used canola, grapeseed, and avocado oil (all neutral oils) in the same proportions. It will work.
Olive oil is also a good option. We like olive oil in all its forms but keep in mind that it will add its distinctive flavor.
Some people even use coconut oil, but I don't recommend it because I can certainly taste the coconut in the cornbread, and that was not the flavor I was looking for, as we were aiming to get the flavor as close as possible to the traditional cornbread, which of course uses wheat flour, non-vegan butter, and regular buttermilk.
If you choose to use oil instead of a good quality vegan butter, such as Earth Balance, you will miss some buttery flavors, which are barely noticeable.
If you are vegetarian and don't mind using regular butter, go ahead. The same applies to milk.
Oil-free
You can make a vegan cornbread with applesauce instead of using any kind of oil if you prefer to prepare a healthier version.
Sweetness
If you like your cornbread sweeter, use an extra ¼ cup of coconut sugar or organic cane sugar. We do this when we plan to have cornbread for breakfast with our coffee or tea time.
You can also simply add a little bit of maple syrup on top before serving.
You could use other types of sugar, but we wanted to keep this gluten-free cornbread and refined sugar-free.
Southern style: this is a Northern-style cornbread. To give our cornbread recipe a true Southern twist, double the sugar for a sweeter, richer flavor profile. This Southern-style version will have a delightfully moist and tender crumb with an enhanced sweetness that pairs beautifully with savory dishes like spicy chili or smoked meats. The increased sugar creates a lovely golden crust, adding a touch of indulgence to this classic comfort food.
Savory
If you prefer your gluten-free cornbread to be savory, add ½ teaspoon of salt and use ⅓ cup of sugar. This is the recipe I use when aiming to remove most of the sweet notes but keep the cornbread essence.
Baking powder
If where you live, you can't find baking powder (yes, it happens! Here in Italy, baking powder is not used, but you can easily make your own in seconds!).
To make this DIY baking powder, simply mix
- 2 parts of baking soda
- 2 parts of cream of tartar
- 1 part of cornstarch (also known as Maizena).
This homemade baking powder can be kept in a closed Tupperware and use in the future. It keeps well in the fridge.
Make sure you use fresh baking soda and not the one that has been sitting in your fridge for months!
Buttermilk
If you don't mind the buttermilk, which I strongly recommend, use the same amount of dairy-free milk, skip the lemon (or vinegar), and add ¼ teaspoon of baking powder. It is excellent for vegan pancakes, vegan banana bread, banana muffins, or cornbread.
🥡 Storage and reheating instructions
You can store this easy vegan cornbread covered at room temperature for 2 to 3 days.
In the Fridge
Wrap & Store: Keep any leftover cornbread wrapped in plastic wrap or in an airtight container. It'll stay fresh in the fridge for up to a week.
Reheat: To bring it back to life, pop it in a preheated 350°F oven for about 10 minutes or give it a quick zap in the microwave for 20-30 seconds.
Freezing and Reheating
You can also freeze this egg-free cornbread for up to 3 months.
Freeze: Cut the cornbread into individual slices and wrap each one tightly in plastic wrap. Place the wrapped slices in a zip-top bag and freeze for up to 3 months.
Reheat: No need to thaw! Preheat your oven to 350°F and bake the frozen slices for about 15-20 minutes, or until warmed through.
Meal Prep Option
Batch & Freeze: Make a double or triple batch of this cornbread and follow the freezing instructions. You'll have a quick and delicious side ready to go for future meals. Just reheat as needed and enjoy!
💡 Top Tip for Cornbread Perfection
Preheat Your Baking Dish
Why it works: Preheating your baking dish before pouring in the batter ensures that the bottom of your cornbread gets a delicious, crispy crust. It also helps the cornbread to rise evenly, giving you that perfect, fluffy texture every single time.
So, before you even mix your ingredients, place your baking dish in the oven as it preheats. Once it's hot, carefully remove it, grease it up, and then pour in your batter. Trust us, this simple step is a game-changer!
Ready to bake like a pro? 🌟👩🍳
❓ FAQ
Absolutely! Just make sure to use gluten-free flour and ensure all other ingredients are gluten-free as well. Our recipe is a great example!
Not always. Some cornmeal mixes include wheat flour, so always check the label if you're avoiding gluten.
Pure cornmeal should be gluten-free, but cross-contamination can occur. Look for brands that specify "gluten-free" on the packaging.
📚 More Comfort food recipes
⭐ If you try this Gluten-Free Cornbread Recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Vegan Buttermilk Gluten-Free Cornbread
Equipment
Ingredients
- 1 ¼ cups gluten-free flour or all-purpose, or strong flour
- 1 cup cornmeal yellow, medium grind
- ½ cup sugar cane organic, or white granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ⅓ cup vegan butter melted, or margarine, canola, and avocado oil
- 1 ¼ cup soy milk unsweetened, or almond milk recipe, soymilk recipe
- 1 tablespoon lemon juiced, or apple cider vinegar
FOR SERVING optional
- Vegan butter
- Maple syrup
- Vegan Chili recipe
Directions
- Preheat the oven to 400ºF and lightly grease an 8 x 10" pan (20 x 25 cm), 8 x 8" (20 x 20 cm), or a 9-inch (23 cm) round cake pan.
- Preheat the baking dish. Then carefully oil it with vegan butter before pouring the batter later.
- Make the buttermilk. Measure out soy milk and add lemon juice. Set aside.
- Mix the dry ingredients.
- Add the wet ingredients. Stir until well combined.
- Pour the batter into a pan. Pour the batter into the prepared pan.
- Bake for 20-25 minutes, until the top looks golden and a knife inserted into the center comes out clean.
Video
Notes
You can store this easy vegan cornbread covered at room temperature for 2 to 3 days or in the refrigerator for 1 week. You can also freeze this egg-free cornbread for up to 1 month. You may want to substitute organic cane sugar for a natural sweetener. I wouldn't suggest you do so. The cornbread's flavor and texture are compromised when using sweeteners like maple, agave syrup, and even coconut sugar. Yes, we have tried that. Notes: This is an adapted recipe from allrecipes.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Lauren
sorry I see you have the oven set at 400 not 425°. therefore I'm adding a star, but I still think an egg replacer is needed otherwise I don't see how it won't be crumbly. wish I could have edited my original comment and review
Our Plant-Based World
Hi Lauren,
Thank you for taking the time to share your feedback on our Gluten-Free Cornbread recipe. We appreciate your diligence in trying the recipe and are here to support you in achieving the perfect cornbread.
Our vegan buttermilk, created with lemon juice and plant milk, acts as a binder in this recipe, eliminating the need for egg replacers. It's been a staple in our community for over three years, with many successful Thanksgiving feasts to its credit!
Regarding the texture issues, they can often result from the type of gluten-free flour used. Millet flour on its own can indeed result in a crumblier texture compared to a gluten-free all-purpose blend which usually contains xanthan gum, a binding agent. We suggest trying an all-purpose gluten-free flour blend for a texture closer to traditional cornbread.
As for the sweetness level, this is definitely a personal preference, and we encourage adjusting the amount to suit your taste. For the cooking temperature, we've found that 400°F works best for our recipe, but every oven is different. If you find the edges cooking too quickly, tenting with foil or reducing the temperature to 350°F might be a good alternative to prevent over-browning.
We value your input and will look into how different gluten-free flours affect the outcome to provide clearer guidance for our readers. We hope you'll give the recipe another try with these tweaks.
cheer,
Gus
Lauren
Too much sweetener and you did not mention anything about needing an egg replacer to hold the cornbread together therefore my cornbread was a crumbly mess. also I think 425° was too high to be cooking this as it burnt on the bottom. I've never heard of cornbread needing to be cooked at such high temperatures. Seems closer to 350° would have been much more appropriate. I will be looking for a healthier, less sweetened recipe that calls for the egg replacer as this was an epic fail as far as texture due to the lack of an egg replacer. I used millet flour so perhaps the gluten-free baking mix had something for the eggs but you said if you could also just use all purpose flour so I do not see how this bread is supposed to stay together without the egg replacer. Anyway I will be able to use the crumbly mess for a cornbread stuffing or so but really feel you should be including an egg replacer for those who may use a different type of gluten-free flour other than a blend like oat flour or quinoa flour or millet, etc.
Our Plant-Based World
Hi Lauren, thank you for sharing your feedback. It sounds like there might have been some confusion with the measurements and substitutions in the recipe. To clarify, our cornbread recipe, designed with 100 grams of organic cane sugar for 12 servings, aims for a subtly sweet profile, less than a tablespoon of sugar per serving. This approach aligns with our goal of keeping recipes health-conscious. Regarding the flour and baking temperature, deviations from the recommended options and settings can significantly affect the outcome. Our recipe utilizes vegan buttermilk, created from soy milk mixed with lemon juice, which effectively binds the ingredients without needing an egg replacer. We've found this method works well for maintaining the structure of the cornbread. When reviewing recipes, it's most helpful to assess them based on their specified ingredients and instructions. We understand the importance of clear guidance and appreciate your input on including options for various gluten-free flours. We're here to support a positive cooking experience and are always open to improving our recipes. Thank you for the opportunity to address your concerns.
Tammi Stauffer
We had been using another recipe for years but I was looking for a change. SO glad I discovered your GF Cornbread recipe! I will be making it again and again. It was a hit!
NJmama
Tasty! Used oat milk to suit our allergy household & canola oil to avoid the extra step of melting margarine. Baked for 25 minutes in 10” enameled cast iron pan. 2nd grader stuffed himself with it & adults enjoyed too. Definitely a Northern Cornbread, using 2x as much sugar as my old standby Southern recipe. Will happily make again; perfect with chili on a cold night.
Gus De Obaldia
Hey! Fantastic to hear the oat milk and canola oil worked well for your allergy-friendly kitchen! It sounds like the cornbread was a crowd-pleaser, especially with your 2nd grader. Thanks for noting its Northern style with a sweeter twist – perfect for pairing with chili. We're glad it's a recipe you'd happily make again.
Sally
I have not made it yet because I am confused about the ingredients. Your ingredient list states "⅓ cup vegan butter melted, margarine, canola, and avocado oil." Are you saying that all of these ingredients should be added or do you mean to use "or" instead of "and?" Please clarify. Thank you.
Gus De Obaldia
Hi Sally, thanks for reaching out. In our recipes, after the comma, we usually clarify what to do with the ingredient if needed, plus any possible substitution. So you are reading it right: Vegan butter (melted) OR use: margarine, canola, and avocado oil.
Happy baking!
Gus & Joaco
Thomas McCloskey
Made a double batch followng the recipe conversion. Resulting batter was extremely dry and resulting bread was as well even after adding an additional 2/3 cup soy milk. Used Uphaar gluten free flour (tapioca, amaranth, sorghum, millet), and coconut sugar which has always provided good result with GF cakes.
Gus
Hey Thomas,
Thanks for giving our recipe a go and taking the time to leave a review! We're genuinely sorry to hear that the bread didn't come out as you hoped. It's a bummer when you're looking forward to a delicious outcome, and it doesn't quite hit the mark, right?
We make this recipe often, and it's a reader favorite, so it's unusual to hear about dry results. One thing that stands out is the Uphaar gluten-free flour blend you used. While it's a great mix, different flour blends can absorb liquids differently, and that might have contributed to the dry texture. Just a shot in the dark, but maybe next time you could try adding a bit more plant milk in increments to get the right consistency.
Your experience is valuable to us, and we appreciate your feedback as we continue to refine our recipes. Keep cooking and experimenting; that's how all the kitchen magic happens!
Cheers,
Gus & Joaco
Mary Jo
I'm eating this lovely warm corn bread right now with my home made soup. So perfect on a snowy evening in Canada! I love this recipe. Thank you for all the hard work and patience that goes into developing recipes that are delicious and don't cause us discomfort!
Gus
Dear Mary Jo,
Thank you for your kind words and we're delighted to hear you're enjoying our corn bread recipe! We really strive to ensure top-quality recipes that don't compromise on taste but are still healthy, that's our moto! And yes, there is a lot of the effort that goes into perfecting a dish, so it's wonderful to get such positive feedback from our readers.
We hope you have a few more cozy evenings, fantastic breakfasts, and wonderful outdoors activities, and be able to make a good companion with our recipes going forward.
Gus & Joaco
Jw
Is it meant to have vegan butter and the oils?
Gus
Hi, this recipe only calls for vegan butter, no other oil or oils. It is a gluten-free recipe, not an oil-free recipe. For oil-free recipes, look for the OF Recipe Key or filter using the Oil-Free version on our recipe filtering tool. Merry Christmas!
Lorraine
Love the recipe! If I might give one constructive comment - it would be nice if the recipe printed on one page instead of 3. I like to print them out to use in the kitchen and 3 pages is unwieldy and wasteful. But I really love what you are doing!
Gus
Hey Lorraine, thank you very much for your 5-star review! We are thrilled you liked the recipe, and we thank you for your constructive comment! We are all about zero wasting and were not aware of that. I just went into the recipe options and found some options to exclude notes, nutrition information, etc., from the printing format, so that should hopefully solve it! Thanks for the feedback, and if you happen to print another recipe, please let us know if that came out as you expected! Please keep coming back for more recipes! 🙂
Jonny
That turned out real good, thank you!
Gus
Hey Jonny, thanks for reaching out! I am glad you liked the results and thanks for the 5-star rating!
Yvie E
I have been in the process of eating wfpb for a while now, but I was just informed by my doctor that I need to stay away from gluten. That came as a complete surprise to me. So this means that I have to change my whole way of thinking in regard to what I eat and what I use to prepare what I eat. And guess what? I love cornbread. I have eaten it all my life with all kinds of dishes, and it broke my heart to think that I wasn’t going to be able to eat a good piece of cornbread again— or for that part to eat cornbread at all. But I did a search for gluten free vegan cornbread, several times, and each time, Our Plant Based World came up. So, I bought some gluten free flour, I had everything else, and I made a cast iron skillet of your cornbread to go with my cabbage. I could tell by the way the batter poured into the skillet that I was on to something. When I put it in the oven my house smelled wonderful. When I touched it to check it’s doneness, it felt like “my” cornbread. When it was done, and I cut it and tasted it, I have to say I was well pleased. My husband said it was very good, and he wasn’t going to mind eating this on a regular basis. So, thank you guys soooooo much for such a wonderful recipe. I’m new to your site, but I am going to subscribe and cook up many more of your posted dishes. I gave you 5 stars, but it really translates 10. Thanks again.
Gus
Hi Yvie!
First of all, a big thank you! This is the type of review that keeps us going. It was the first one we read today, as we are making coffee and a smoothie to start the day. I read your review up and loud for Joaquin, my husband, and his sister as we visit her and our nieces here in Tampa, FL. I have to say you brought a tear of joy to my eyes. I cannot tell you how much it means to us that you took the time to write such a beautiful and meaningful review.
We're so glad you and your husband enjoyed the recipe, it took us some time to develop it to perfection, and we'll keep making more Delicious WFPB and Gluten-free recipes for you to enjoy with your family and friends.
By the way, we just developed and shot a Cornbread stuffing recipe that we loved, and we are in the process of writing the post and editing the video. Stay tuned! We hope you'll continue to explore our recipes and find more that fit your needs. Thank you for subscribing, and we look forward to sending more great recipes your way! All the best! Gus & Joaco