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Gorgeous Crumb Cornbread (Vegan / Nut-free Version)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

super versatile recipe to meet anyone's dietary needs and preferences so everyone gets to enjoy this cornbread rich with flavor and moisture.

Course: Breakfast, Dessert, Snack
Keyword: breakfast, cornbread, cornmeal, gluten-free, nut-free, vegan
Ingredients
  • 1 ½ cups oat milk
  • 1 TBSP white vinegar
  • egg replacer for 2 eggs
  • 1/3 cup granulated sugar
  • 1 TBSP agave
  • 1 cup gluten-free all-purpose flour with xanthan gum
  • 1 1/2 cups cornmeal (gluten-free)
  • 2 tsp baking powder (gluten-free)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup country crock plant based butter
Instructions

  1. Add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk. 

  2. Pre-heat oven to 425°F and grease an 9"x9" square pan or 10" cast iron skillet with gluten-free cooking spray.

  3. In a large bowl beat together the eggs, sugar, and honey. 

  4. Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined. 

  5. Pour in the melted butter and buttermilk and mix until fully combined. 

  6. Pour the batter into the greased baking pan or skillet.

  7. Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean.

  8. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

  9. Store leftovers in an air-tight container. 

Recipe Notes

Depending upon your dietary needs and preferences, there are many ways to customize this recipe:

  • Dairy Options (if you DON'T have a nut allergy):    
    whole milk, cashew milk, almond milk, kefir (a fermented milk)
  • Dairy Options (if you DO have a nut allergy):    
    whole milk, coconut milk, oat milk, soy milk, rice milk, kefir (a fermented milk)
  • If you use buttermilk or kefir, you DO NOT need to use the vinegar in this recipe
  • Egg replacer works perfectly for vegan version (I use Bob Mill's and follow instructions on the package)
  • Flax seed may also be an egg substitute and follow instructions on package.  
  • Honey used if not vegan. 
  • Vegan options include brown rice syrup, maple syrup, agave, anything plant-based
  • If you don't have gluten-sensitivity or if you have not been diagnosed with Celiac, you can use unbleached all-purpose flour (same amounts)
  • I reduced the sugar from the original recipe to 1/3 cup from 1/2 and did not notice any difference in taste or texture.  I do prefer any recipe I make less sweet as long as it doesn't affect the outcome, which in baking often can.  I am still learning!