Gluten-Free Vegan Cornbread Recipe

When I was younger, I used to love when my mother would make corn muffins for breakfast or a snack. If she would ask me what I wanted her to make for breakfast, there was a very good chance “corn muffins!” would be the first thing out of my mouth. Combined with some butter, I would often finish them off in less than 24 hours.

Upon realizing I had only had cornbread/corn muffins a few times over the last five or so years, I thought it would be a great idea to make my own. I decided to do a slightly different version of the cornbread found in The Gluten-Free Vegan cookbook by Susan O’Brien. I have found the recipes I’ve made from the book extremely tasty so far, so I had high hopes for this one. I am currently in the middle of a 28 day vegan test run, so it is fun to find some interesting recipes that I can play around with.

Here is how the gluten free vegan cornbread turned out (pretty amazing!):

Gluten Free Vegan Cornbread Ingredients

Gluten-free Vegan Cornbread – The Ingredients!

Pouring Gluten Free Cornbread Mix

About to Pour the Mix into the Pan

Gluten Free Cornbread in Oven

Ready for the Oven!

Gluten Free Cornbread with Black Beans

The Finished Cornbread w/ Black Beans

The Recipe

Here are the ingredients you are going to need:

  • 2 teaspoons Ener-G egg replacer whisked together with 2.5 tablespoons of warm water
  • 1 cup cornmeal
  • 1/4 cup agave nectar
  • 1/4 cup grapeseed oil
  • 1 cup hemp milk (use soy milk if you can’t find hemp)
  • 1/3 cup brown rice flour
  • 1/3 cup white rice flour
  • 1/3 cup sorghum flour
  • 4 teaspoons of baking powder
  • Pinch of sea salt

1. Preheat the oven to 425 degrees. Spray an ~8 inch square pan with non-stick spray.

2. In a bowl, whisk the egg replacer and the warm water together. Whisk until the powder is dissolved and you start to see bubbles.

3. In a large mixing bowl, combine the grapeseed oil and agave nectar, and beat until thick and smooth (1-2 min). Add in the 1 cup of hemp milk and the egg replacement mixture and mix together until it is well-blended.

4. In a separate large bowl, combine the brown rice, white rice, and sorghum flours, baking powder, cornmeal, and pinch of salt. Stir together.

5. Combine the flour mixture with the liquid mixture in one bowl. Sit together until they become incorporated.

6. Pour the new mixture into your square pan and place in the oven. Bake until the mixture is lightly brown on top, which will be about 19-22 minutes.

7. Let it cool, serve, and enjoy!

 

I ate my cornbread with a side of black beans, and it was one of the most satisfying meals I have had in some time. I put a little bit of Earth Balance on my cornbread and it tasted amazing. Leftovers should last for up to five days in the fridge in an air-tight container, so you have a little snack for your busy times!

 

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