This is the best Vegan Gluten-free Cornbread and is only 8 ingredients! It is cooked right in the skillet and is magically moist and delicious and all while being completely oil-free.
VEGAN GLUTEN-FREE CORNBREAD
One of the most beloved side dishes to serve is an awesome vegan cornbread. Not only is this cornbread vegan and gluten-free, it is also oil-free and low sugar! But I promise you there is nothing lacking in terms or taste or texture. It is absolutely the perfect texture and so delicious and moist! Additionally, it is refined sugar-free and all just 8 ingredients.
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Lite coconut milk: This is replacing oil and keeps the vegan cornbread moist and rich. It does not taste like coconut since we are using the light version. I recommend the Sprouts brand or the Thai Kitchen brand for best results. The Polar brand does not work well in my recipes.
- Apple cider vinegar
- Medium grind cornmeal: It is imperative to use this
- Maple syrup: Keeps this vegan gluten free cornbread naturally refined sugar-free! So much more healthy!
- Oat flour: Use a superfine one, so the texture is fluffy. I use Bob’s Red Mill.
- Tapioca starch: Replaces eggs and gives structure.
- Baking powder
HOW TO MAKE VEGAN GLUTEN FREE CORNBREAD
Step 1: Add the cornmeal to warmed coconut milk and apple cider in a bowl. Soak for 10 minutes.
Step 2: Grind the pecans in a food processor until finely ground into a flour.
Step 3: To a large bowl, whisk the dry ingredients and add whisk in the pecan flour.
Step 4: Add the syrup to the wet cornmeal mixture and then add the mixture to the dry ingredients. Stir until smooth.
Step 5: Bake at 400°F in a preheated skilled for 15-17 minutes. Cool before eating.
VEGAN OIL-FREE CORNBREAD
Hard to believe this vegan oil-free cornbread has a buttery taste without any butter or oil. I used my favorite nut to impart a buttery flavor. Cornbread tends to be really dry, so using my regular go-to almond flour just wasn’t going to cut it.
I decided to create pecan “flour”. Pecans are very oily naturally and impart richness and moisture much more than any other nut. By combing pecan flour and cornmeal, it gave the texture I was after. Worked brilliantly.
It is tender, yet still firm. It holds together and doesn’t fall apart in your hands. My hubby who doesn’t like cornbread even thought this was yummy. My daughter of course loved it.
DO YOU LIKE YOUR CORNBREAD SWEET OR SAVORY?
Now, it seems everybody is in a different category…..the sweet cornbread lovers and the savory cornbread lovers. Well, I have great news, this best vegan cornbread will match either. I used just a tad maple syrup to give it flavor without it actually tasting sweet, but also the perfect backdrop to drizzle some maple syrup or whatever you like on top. It is delicious on it’s own, but I confess that I’m a bit of a weirdo, I like a little barbecue sauce on mine on occasion.
You could add jalapenos, corn kernels, etc. if you want to. I love a good jalapeno cornbread. If you want it sweeter, add a couple extra tablespoons of a dry sugar. Or simply drizzle some maple syrup on top when serving.
You could also sub walnuts in place of the pecans.
OR, make them as vegan cornbread muffins if you don’t have a skillet. Super fast and easy!
WHAT TO SERVE THIS CORNBREAD WITH
- 30 Minute Mexican Chili
- Vegan Cocoa Black Bean Chili
- Vegan BBQ Lentil Loaf
- Smoky Sweet Potato Black-Eyed Pea Soup
- Vegan Pumpkin Chipotle Chili
- Lazy Day Vegan Tomato Bisque
More vegan side dishes that readers love….
- Fluffy Vegan Buttermilk Mashed Potatoes
- Sun-dried Tomato Pesto and Smashed Potatoes
- Roasted Asparagus with Lemon Ginger Sauce
- Easy Vegan Stuffing
Best Vegan Gluten-free Cornbread (Oil-free)
- 1 1/4 cups (300g) canned lite coconut milk (shaken well first ) I recommend the Thai Kitchen or Sprouts brands
- 1 tablespoon + 1 teaspoon (20g) apple cide vinegar
- 1 1/2 cups (234g) medium grind coarse cornmeal (NOT finely ground or it'll be DRY! ( I use this one by Bob's Red Mill Coarse Cornmeal)
- 3/4 cup (84g) raw pecan halves
- 1/4 cup (32g) oat flour
- 1/4 cup (32g) tapioca starch
- 1 tablespoon double acting baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 tablespoons (30g) pure maple syrup
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- Please note that this is NOT a sweet cornbread. As seen, there is only a tiny amount of sweetener. This is because I don't like sweet cornbread since I like to pair it with savory recipes like chilis and soups. It is only very mildly sweet. So, if you'd like yours a bit sweeter, add 2-3 tablespoons of dry sweetener (not more syrup) to the dry ingredients.
- First, add your coconut milk to a medium bowl and warm to lukewarm. Add the cornmeal and apple cider vinegar and stir until well mixed. Set aside to soak for 10 minutes. This step is crucial, so don't skip it. It helps to soften the grittiness of the cornmeal and make the cornbread more moist and flavorful.
- Meanwhile, you will need to add your pecans to a food processor and grind into a ground coarse meal. This will only take a few seconds, because if you go too long, it will very quickly turn to paste. Just go until it is ground and crumbly and no big pieces left. Add to a large bowl and set aside.
- Next, preheat an oven to 400 degrees and place a well-seasoned 10 inch iron skillet on the center oven rack to heat up. If you are unsure if your pan is well-seasoned, then make sure to spray it well with nonstick spray to ensure your cornbread doesn't stick.
- To the large bowl of pecan flour, add the oat flour, tapioca starch, baking powder and salt. Whisk until well incorporated.
- To the wet cornmeal mixture, after the 10 minute soak, stir in the syrup. Pour that over the dry ingredients and stir until smooth. Scoop into 10 liners if making the muffins, or proceed with the skillet directions.
- Remove the hot skillet from the oven and pour the batter in it. Place back in the oven to bake for 15-17 minutes. Just 15 minutes for the muffins. It should be a light golden color, firm top and the edges have pulled away from the pan slightly. Do not overbake or it can turn dry. Note: If you don't want to bother with a skillet, then you can still make this in a regular 8x8 inch square pan, the cooking time should be similar. Make sure to spray the pan well with nonstick. The edges won't get as crispy as the skillet, but it will still be good.
- Let sit for 20 minutes before slicing, as it will firm up a lot while sitting. Slice and serve. It will still be wonderfully warm. Eat alone or top with a sweet syrup or whatever you like. I like it by itself (it's that good!) and also with a little barbecue sauce. Store at room temperature in a sealed bag or container to keep them moist.
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