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.
- 🤔 Why you will love it
- 🧾 Gluten-Free Cornbread Ingredients
- 🔪 Instructions
- 🥢 How to serve
- 📖 Variations and Substitutions
- 🥛 How to Make Vegan Buttermilk
- ❓ How to make baking powder at home
- 🥡 Storage and reheating instructions
- 💡 Top Tip for Cornbread Perfection
- 🍽️ Equipment
- ❓ FAQ
- ⏲️ More easy baking vegan ideas
- 📚 More Comfort food recipes
- 📋 Recipe
- 🌡️ Food safety
- 💬 Reviews and Comments
🤔 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.
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.
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.
Squeeze lemon or vinegar on your choice of plant milk.
Let the vegan buttermilk curdle for 5/10 minutes.
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.
Then, add and mix the remaining ingredients, including the melted vegan butter and vegan buttermilk. Now, you have your gluten-free cornbread mix ready.
Combine all the dry ingredients in a large bowl.
Make sure the vegan cornbread mix looks uniform before adding the wet ingredients.
Melt the vegan butter in the microwave or small saucepan at low heat.
Stir in wet ingredients, creating a thick batter.
Prepare for baking
Oil the baking sheet using vegan butter or oil, then sprinkle some gluten-free flour to prevent the cornbread from sticking to the pan.
Pour the batter into a prepared baking dish and slightly shake the baking sheet to ensure the batter is evenly spread.
Bake your vegan cornbread for 20-25 minutes. 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.
Remove from the oven when golden brown.
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.
🥢 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!
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).
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.
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 (affiliate link), 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.
You can make a vegan cornbread with applesauce instead of using any kind of oil if you prefer to prepare a healthier version.
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 also refined sugar-free.
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.
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!). Check how below.
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.
🥛 How to Make Vegan Buttermilk
Homemade Vegan Buttermilk is easy to make and only takes 5 minutes and 2 ingredients. You need almost any kind of plant milk (see notes below), such as soy milk and almond milk, and you need something to make it curdle.
I don't recommend using rice milk as a dairy-free alternative, as it has a lesser protein content; thus, it may not curdle as needed to make gluten-free baked goods.
You can use either one tablespoon of lemon or lime juice or one tablespoon of apple cider vinegar.
Tip: I don't recommend regular or canned coconut milk, as it can change the flavor profile of this cornbread recipe.
Let the vegan buttermilk mixture sit for 5 to 10 minutes until you see it looks thicker and you can see curdles.
It will only slightly curdle because the regular milk solids separate from the whey, but in this case, plant milk doesn't have as much fat content as regular cows' milk, but it is ready to use.
❓ How to make baking powder at home
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!
🥡 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? 🌟👩🍳
- Large Mixing Bowl (affiliate link): 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 (affiliate link): 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 (affiliate link): 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.
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.
For a dairy-free option, you can use unsweetened plant milk like almond, soy, or oat milk. Our vegan buttermilk recipe uses plant milk and lemon juice or apple cider vinegar for tanginess.
⏲️ More easy baking vegan ideas
- The Best Vegan Pumpkin Pie
- Pangiallo Romano
- Healthier Pangiallo romano version
- Vegan GF Apple Cake
- Easy Vegan Bread Loaf
- Vegan Banana bread
📚 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!
Vegan Cornbread Recipe Gluten-free
- 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, 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
- 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.
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.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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.
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