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Buttermilk Cornbread - Vegan, Gluten-free & Nut-free
"Super easy cornbread with a moist and fluffy center, loaded with rich, buttery flavour and crispy edges. My first attempt at creating a healthy vegan cornbread recipe, came from the help of a Betty Crocker cookbook. After many tweaks and flat out fails, I am super happy with this new (dare I say improved?) version of my healthy vegan cornbread recipe! I hope you make it, eat it, love it and should generosity strike, even share it with the people you love."
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Preparation Time5 min
Cooking Time20 min
- 1 cup fine cornmeal
- 1 cup 1 for 1 Gluten-Free Flour - I used Bulk Barn brand
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup coconut sugar
- 1 cup melted vegan butter - I used Earth Balance
- 1 cup non-dairy milk - I used soy for the vegan buttermilk
- 1 tablespoon fresh lemon juice for the vegan buttermilk
- 1 tablespoon ground flax for the vegan "egg"
- 3 tablespoon water
Preheat the oven to 400 degrees. Grease a 9-inch pan or cast iron skillet and set aside.
In a small bowl whisk together the Vegan Buttermilk ingredients and set aside for 3-5 minutes.
In another small bowl, whisk together ingredients for Vegan "Egg" and set aside.
In a large mixing bowl, combine cornmeal, flour, sea salt, baking soda, baking powder and sugar. Mix well.
Add melted butter, buttermilk and Vegan "Egg" to the dry ingredients and stir just until the mixture comes together.
Pour the batter into the prepared pan and bake for 20-22 minutes or until the top is a golden brown and a toothpick comes out clean.
Allow to sit in pan for at least 5-10 minutes before removing. This will help prevent any crumbling.
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