In today’s post I’m going to be sharing my new favourite classic cornbread recipe, well classic-ish. I decided to see if I could make this summertime staple plant-based and gluten-free without sacrificing flavour or texture, and I have to say that I nailed it, which is why I’m sharing it with you here today. 🙂
Maybe it’s all the BBQ recipes that are coming across my screen lately as we head into the heart of the summer months, but I’ve really had a hankering for classic cornbread lately. It has just seemed like the perfect thing to go with summertime salads, or to just have leftover as a snack. I do try to eat a mostly plant-based diet, but I really don’t adhere to a gluten-free diet at all – I actually just really kind of think gluten free foods are delicious and the idea of baking with all of those different flours really appeals to me sometimes. If you do need to stick to a gluten-free lifestyle though – you’re in luck. This cornbread is perfect and it’s gluten free! And easy, of course.
Ingredients Needed for the Classic Cornbread Recipe
- Yellow corn meal
- Gluten-free flour blend – I used this one
- Almond milk
- Plant-based egg substitute
- Baking powder and baking soda
- Plant-based butter
- Brown sugar
- Maple syrup
The Process for the Plant-Based Cornbread
Most people would say this is a super simple recipe to throw together, but when I say simple I mean really simple, and I actually found the process for this to be a bit finicky to be considered “super simple”, just because of the fact that I needed more than a handful of ingredients and more than a single bowl. So, in my busy little world, I would consider this a “make ahead” recipe. I would make this cornbread the day before I wanted to serve it with a meal and then just warm it up a little bit.
The first time I made this recipe, we snacked on it for several days after I made it and it was great with a salad or just with a little bit of butter as an afternoon snack.
This definitely hit the spot for my cornbread craving!
I would probably recommend lining the bottom of your baking dish/pan with parchment for this recipe with most pans. This one that I used here is really exceptionally non-sticky so I never need to with this one, but with any other I probably would.
Funny story about this pan: Chris got it for me as a “stocking stuffer” for Christmas and of course it didn’t fit in the stocking at all, but that’s fine. 🙂 He was all excited because “It’s that one from TV! It even says right there: As seen on TV.” and I was like “…but I don’t really watch TV, so this is just a random baking dish to me. The color is pretty though!” Well, it turns out that it’s a pretty great pan, after all. Ha!
Here’s the full printable recipe.
Classic Cornbread - Plant-Based and Gluten-Free
My new favourite classic cornbread recipe, well classic-ish! I decided to see if I could make this summertime staple plant-based and gluten-free without sacrificing flavour or texture, and I have to say that I nailed it, which is why I'm sharing it with you here today. 🙂
- 1 cup 1-to-1 gluten-free flour
- 1 cup Cornmeal
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 cup Unsweetened almond milk
- 1 tbsp Vinegar (white, apple cider, or white wine vinegar)
- 1 tsp Plant-based egg substitute
- 1/2 cup Plant-based butter
- 3/4 cup Brown sugar
- 3 tbsp Maple syrup
Preheat your oven to 400 and spray your baking dish/pan with non-stick spray. A 9" circular or square pan works well.
Add all the dry ingredients in a large mixing bowl, mix together, and set aside.
Add the vinegar to the almond milk and set aside.
Melt the butter on the stove over medium heat and stir in the brown sugar until it dissolves into the butter.
Add the maple syrup and the almond milk/vinegar into the pot with the melted butter and brown sugar. Add a bit of water to your egg substitute in a small bowl then add that to the butter mixture as well.
Pour all the wet ingredients in to the mixing bowl with the dry ingredients and stir it all together until most of the lumps are gone.
Pour the batter into your prepared pan and bake for about 30 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
Let it stand for 5-10 minutes, then slice and serve!
MORE IDEAS LIKE THIS
- Strawberry Rhubarb Crisp
- Sunday Morning Cinnamon Rolls
- Plant-Based Pesto Gnocchi Soup
- Three Ingredient Peach Cobbler Recipe
- The Creek Line House Recipe Archives
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