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Cornbread (for the vegan & gluten-frees)

Total Time: less than 1.5 hours

Yield: serves up to 4 people


  • 1 cup cornmeal

  • 1 cup gluten-free flour (I used Bob's Cup-4-Cup)

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup sugar

  • 1 tablespoon vinegar

  • 1 cup oat milk

  • 1 tablespoon vinegar

  • 3 tablespoons olive oil


  1. Preheat oven to 350 degrees.

  2. Measure out all your ingredients.

  3. Combine the oat milk and vinegar.

  4. Using a medium size bowl, combine and whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt.

  5. Add the oat milk/vinegar and olive oil to the medium bowl and mix well!

  6. Grease your baking dish and empty the cornbread batter into the baking dish.

  7. Bake for 45 minutes - 1 hour. ( I forgot to time it but it took a bit of time).

  8. Let cool and serve!

  9. Optional - make a honey butter to serve with the cornbread!

I don't have a lot to say about this recipe. Cornbread rocks. This recipe is super quick and easy but you could always *level* it up with some diced jalapeño or fresh corn kernels. I baked my cornbread in a 6'' round but you could also use a square baking dish or muffins cups! I made a super quick batch of honey butter by aggressively mixing together 1/2 cup vegan butter, 2 tablespoons of some super organic avocado honey, and a dash of sea salt. I decided to use a silicon mold to make those loose rose shapes out of the butter mix. Hope ya'll will give it a whirl and enjoy!

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