Crumbly Southern Cornbread: Vegan, Gluten-Free

This gluten-free, whole grain cornbread starts with a vegan "buttermilk", giving a subtle tang to the finished loaf.  A dash of paprika adds a subtle kick, but you can also add flavor with chipotle power, a dash of cayenne, or even smoked paprika.  This plant-based bread is a great compliment to Vegetarian Chili or a use as stuffing for Stuffed Acorn Squash.

MEDIUM          Servings: 16  Ready In: 60 minutes

Crumbly Southern Cornbread - Vegan, Gluten-Free, Healthy, Plant-Based, Oil-Free, Dairy-Free, Bread Recipe

Crumbly Southern Cornbread - Vegan, Gluten-Free, Healthy, Plant-Based, Oil-Free, Dairy-Free, Bread Recipe

Chef's Tip - Local sweet corn kernels adds natural, healthy flavor and organic, GMO-free texture to this recipe

Chef's Tip - Local sweet corn kernels adds natural, healthy flavor and organic, GMO-free texture to this recipe

Chef's Plant-Based Baking Tip - Vegan Buttermilk and Flax Meal keep this a dairy-free, egg-free healthy recipe

Chef's Plant-Based Baking Tip - Vegan Buttermilk and Flax Meal keep this a dairy-free, egg-free healthy recipe

Ingredients

1 cup almond milk (8 oz)
1 tbsp white vinegar (15 mL)
1 1/2 cup cornmeal (180g), plus more for dusting
1/2 cup brown rice flour (80g)
2 tsp baking powder
1/2 tsp salt
1/2 teaspoon paprika
2 tbsp ground flax meal (13g)
1 cup corn kernels, frozen, thawed
1/2 cup applesauce (114g)
1/4 cup coconut sugar (48g)


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Crumbly Southern Cornbread - Vegan, Gluten-Free, Healthy, Plant-Based, Oil-Free, Dairy-Free, Bread Recipe

Procedure

Gather ingredients. Preheat oven and a lined square 9x9 baking pan to 400 F.

To make vegan "buttermilk": Combine almond milk and vinegar. Let sit for at least 5 minutes, so that milk curdles slightly.
For the dry ingredients: In a large bowl, sift together the dry ingredients: cornmeal, flour, salt, baking powder, paprika. 
Add corn kernels to the dry ingredients. Use a good, sweet corn. Frozen is fine -- just thaw first. 
Add flax meal to dry ingredients. 
For the wet ingredients: Combine the applesauce and sugar with the curdled almond milk. Puree or whisk together to combine. 
To finish batter and bake: Pour the wet mixture into the dry and mix just until combined. 
Pour batter into pre-heated baking pan. Bake 35-40 minutes, turning halfway through. 
Cornbread should be cracking and golden when ready. 
Use a toothpick to check doneness: toothpick should be inserted and cleanly removed. 

Let cool completely before cutting. 
Cut into 16 squares and serve.  

Goes great crumbled over chili or used for Cornbread dressing

Chef's Tips: To store extras, tightly wrapped in foil, then seal inside a plastic bag, with all of the air squeezed out.  Reheat by toasting in a 350F oven for 10-12 minutes.

Servings: 16
Yield: 16 squares, 1 9x9 pan


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1 square, 1/16 recipe)

Calories 92.94
Calories From Fat (12%) 11.31
% Daily Value
Total Fat 1.33g 2%
Saturated Fat 0.14g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 175.24mg 7%
Potassium 101.85mg 3%
Total Carbohydrates 19.19g 6%
Fiber 1.81g 7%
Sugar 4.31g
Protein 1.86g 4%
Calcium 1.99mg <1%
Iron 51.87mg 288%
Vitamin A IU
Vitamin C 0mg 0%


How do you get that funky, tangy flavor of buttermilk if you want to eat a plant-based or dairy-free diet? You can easily make homemade vegan buttermilk, with just almond milk and acid. Join Chef Katie Simmons as she uses science to make kitchen magic. Then use your Buttermilk for Blueberry Buckwheat Buttermilk Pancakes.