And If You Like This Recipe
You may also like these:
- Make sure to measure your flour correctly.
- Optional add-ins: 1-2 chopped jalapeño peppers, or ¾ cup corn kernels, or ¾ cup shredded vegan cheddar cheese, or ¾ cup fresh blueberries. Using fresh or dried herbs is also an option, use ½ teaspoon to 1 teaspoon, depending on the type of herb and whether it’s fresh or dry.
- To Make as Muffins: Grease or line 9 spaces in a muffin pan and set aside. Do all steps above and bake the muffins for 18 minutes. Remove from oven and allow to cool in the pan for a few minutes before removing and placing them on a cooling rack.
- Storing Leftovers: Store leftovers in an airtight container at room temperature for up to two days. After two days, place in the refrigerator for another 4-5 days. Warm-up when ready to serve.
- To Freeze: To freeze, wrap the squares or muffins tightly in plastic wrap and place them in a freezer bag or an airtight container. They will keep in the freezer for up to 2 months. When ready for them, allow to thaw overnight in the refrigerator and then warm up in the microwave or in a 300°F oven for 10-minutes.
- Nutrition info is based on 1 of 9 pieces of cornbread with the recipe made as written and is only to be used as a rough guide. how nutrition info is calculated on this website.
The Best Vegan Buttermilk Gluten
Published: · Modified: Sep 12, 2022 by Gus · This post may contain affiliate links. As an Amazon Affiliate I earn from qualifying purchases·
Just the Best Vegan Buttermilk Gluten-Free Cornbread recipe out here, perfect for teatime or serving with Vegan Chili. Super easy to make, one bowl and one baking pan. It’s moist and has just the right balance of sweetness and savory notes.
We have found that this vegan gluten-free cornbread recipe can be stretched to the sweeter side, simply adding some extra sugar, and to the savory side, just adding some extra salt, without risking the texture or rising of the dough.
Every time we have our Vegan chili, we either pair it with some avocado and a bowl of brown rice or with this delicious vegan buttermilk cornbread.
Of course, pairing chili with cornbread is an all-time winning combination, so we go for this gluten-free cornbread when we don’t mind waiting 25 minutes.
The Best Gluten Free Cornbread Recipe
While this cornbread is gluten free, it can also be easily made dairy free as well. I usually make it in a baking pan or a cast iron skillet, but it will work really well as muffins too if you want to enjoy it on the run. Using only cornmeal and no flour, it yields a wonderful crumbly texture without too much sweetness so you can add drizzle more honey to it after baking if you want. Its a perfect balance of sweet and savory cornbread!
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Best Types Of Flour For Gluten Free Muffins
There are so many gluten free flour mixes and options on the market, but to keep this recipe easy and accessible I use gluten free oat flour.
You can make your own gluten free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms.
Or purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online.
Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
Dairy Free + Gluten Free Cornbread Muffins
Skip the dinner rolls and make these amazing dairy free and gluten free cornbread muffins! These are so easy to make and so so yummy! I seriously would eat these all day. We are definitely making these on Thanksgiving. Drizzle these little muffins with some honey or maple syrup and eat alongside soups, chili, or even with your morning coffee. YUM!
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About These Gluten Free Cornbread Muffins
Is there anything better than a perfectly tender, slightly sweet, warm-from-the-oven cornbread muffin?
I think not.
Truly, cornbread muffins are so versatile, and make the perfect side to just about any meal.
From soups & stews, to hearty chili, and and more, cornbread muffins round out a meal and add a little something special.
I particularly love these muffins served with my go-to vegetarian chili or turkey chili.
This gluten free version is particularly easy to throw together and bakes in under 20 minutes, making it totally doable on a busy weeknight.
Slathered with honey or jam, or just straight-up, in addition to making a great side, these also make the best snack.
Tip: These muffins also freeze well, so you have make them ahead and then grab a few from the freezer to go with dinner any night of the week.
The Best Gluten Free Cornbread
I love this cornbread recipe! Its a go-to, and something thats made every winter. Its the perfect accompaniment to a steaming bowl of chili, and also great for holiday dishes involving bread like gluten free cornbread stuffing .
Years ago, before I was gluten free, I had a craving for cornbread. I picked up a box of Jiffy , and was appalled at the ingredients.
Ingredient & Nutrition Comparison:
- Jiffy uses degerminated corn meal. This means the nutritious, fiberous part of the corn is removed in processing. While corn isnt exactly a superfood to begin with, this processing makes it even less so.
- Jiffys mix uses lard and hydrogenated lard. There is no safe amount of hydrogenated oil, and I refuse to support companies that are negligent enough with their consumers health to still use them, in any quantities.
- This homemade recipe is lightly sweetened with honey, rather than using processed white sugar.
- Preservatives! Lets leave the chemicals where they belong in the lab.
If you are wondering how to decode nutrition labels I recommend starting with the ingredient list. and keep it with you while grocery shopping.
Another delicious suggestion is trying this gluten free sweet potato cornbread. Two of my favs combined!
Also Check: What Does Gluten Free Mean
Gluten Free Cornbread: All Cornmeal Recipe
This recipe has long been a staple of this blog for so many reasons, not the least of which are because its so incredibly simpleand strikingly adaptable.
The original gluten free cornbread recipe calls for 2 cups of coarsely ground yellow cornmeal as the only flourwithout any added starches or more finely ground flours.
I call it coarsely ground yellow cornmeal, but thats a bit redundant since cornmeal is simply corn thats been dried and coarsely ground. All cornmeal is, by definition, coarsely ground.
Made this way, as the recipe was originally written, this classic cornbread recipe is moist and tender, but has a fair amount of bite from the cornmeal. The honey helps keep the cornbread tender and helps offset any bitterness from the cornmeal.
None of these variations contain cornstarch, which is a flavorless powder made from only the starch in the endosperm of the corn grain. You could probably replace a bit of the cornmeal with cornstarch and get a more tender cornbread, but I prefer the other variations listed in this recipe.
Gluten Free Cornbread Muffins
These amazing little muffins are completely gluten free. Corn muffins are normally made with all purpose flour and corn meal together. These are made instead with Bob’s Red Mill 1-1 GF Flour and almond flour mixed with the corn meal instead. This makes a perfect texture and a super moist cornbread.
The big question though- do you put maple syrup or honey on your cornbread? I’ve always used honey to douse my cornbread in but I am not against maple syrup either. I mean, can you go wrong really?
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What Cornmeal Should I Use For Cornbread
Make sure to use corn meal and not corn flour. Otherwise you wont get a nice texture. The best cornmeal to use for cornbread is medium grind or polenta, which will give the cornbread a nice texture and a bit of crunch. Its best to let the batter sit for 10 minutes before pouring into the hot cast iron pan. This will give the cornmeal a chance to hydrate. The key to making this the best cornbread recipe ever is preheating the cast iron pan in the oven for 20 minutes. That way the batter starts to sizzle and get brown as soon as you add it to the pan.
What Brand Of Cornmeal Is Gluten Free
Is all cornmeal gluten free? The answer is actually NO, which may surprise you.
Cornmeal is often processed on the same machinery as gluten-containing grains, so cross contact can be an issue. I buy Arrowhead Mills cornmeal because it is certified gluten free. and I also buy Bob’s Red Mill’s gluten free cornmeal, it isn’t certified gluten free, but they do in-house testing and process it in a dedicated gluten-free facility (which I’ve seen with my own two eyes.
Also Check: Seeds Of Change Gluten Free
How To Make Gluten
Making cornbread from scratch is super easy. Its an easy quick bread recipe that can be made in one bowl and baked in 20 minutes.
- The first step is to make your own buttermilk. To make the buttermilk 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.
- Pre-heat oven to 425°F and grease a 9x 9 square baking pan or 10 cast iron skillet with gluten-free cooking spray.
- In a large bowl, beat together the eggs, sugar, and honey.
- Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
- Pour in the melted butter and buttermilk and mix until fully combined.
- Pour the batter into the greased baking pan or skillet.
- Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Enjoy!
- Store leftovers in an air-tight container.
How To Refresh Leftover Cornbread:
Typically, we think of cornbread as something that tastes best straight from the oven, as it has a tendency to dry out over time. The trick to bringing moisture back to day- old bread, however, is to wrap the leftover piece in a damp paper towel and then reheat in the microwave. A single piece takes about 30-35 seconds to warm and rehydrate in my microwave, but precise time will depend on size and number of pieces as well as individual microwave.
To maintain as much freshness as possible in the first place, start by wrapping any leftovers well and storing them in the refrigerator. With airtight wrapping and the clever reheating trick, a piece that is three or four days old will actually taste quite good.
Also Check: Honey Bunches Of Oats Gluten Free
How To Make This Easy Gluten
Gluten Free Cornbread Without Corn
Well, this is a super tough one, to make gluten free cornbread without, well, corn. The only reason I think this might be even remotely possible is because Ive seen some Paleo recipes floating around the Internet that use ground millet in place of cornmeal to make a corn-free cornbread.
Perhaps the all purpose gluten free flour variation, which contains only 1 cup of coarsely ground cornmeal, can be made with ground millet in place of the cornmeal.
But note that replacing the cornmeal entirely is a big risk, so only try it if youre feeling adventuresome!
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A Few Ways To Enjoy Leftovers:
In the south, leftover cornbread is often served in milk. For those who havent heard of cornbread in milk, its just what it sounds like: a leftover piece of cornbread is crumbled into a glass of milksome prefer the tang of buttermilkand then eaten with a spoon.
With my reheating trick, leftovers are equally satisfying served alongside chili, a hearty salad, or a bowl of soup the next night. Topping with a spoonful of strawberry jam may not be traditional, but I love it. Served this way, I especially enjoy the leftover cornbread for breakfast with a cup of coffee or tea.
Naturally gluten-free, there is also a moist, delicious dairy-free option to this cornbread included in the recipe notes.
When the batter is poured into the hot skillet, the edges of the cornbread immediately begin to set.
A 10-inch cast iron skillet is ideal for this recipe, although another ovenproof skillet will work. In a pinch, a 9-inch square metal baking pan may be used. Note that a 12-inch skillet will require less cooking time and produce a much thinner end result.
Golden with a crusty exterior and a tender interior, the key to delicious success is not over-baking the cornbread. Remove from the oven when just barely set in the middle, as the residual heat from the pan will continue to cook the bread.
The golden bread is delightful served plain, with a pat of butter, or topped with your favorite jam.
- 2 cups buttermilk, well shaken
- 2 tablespoons coconut oil
Can I Make Them Ahead
Absolutely! You can definitely make this gluten free cornbread a day in advance. You can cover the top of the pan with aluminum foil, or if you cut it into pieces, store them in an airtight container.
If you want to make them several days in advance, I highly suggest storing them in the freezer. Either way, don’t forget to reheat them before you serve and enjoy!
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Other Recipes You Might Like
*To make gluten free cornbread muffins:
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Special Diet Notes: Golden Dairy
For gluten-free, dairy-free cornbread, you can swap your favorite baking gluten-free flour blend for the all-purpose flour. Ive made similar dairy-free cornbread recipes with gluten-free flour and they work quite well.
For egg-free, dairy-free cornbread, you can use your favorite egg substitute. Aquafaba or powdered egg replacer tend to be the most seamless vegan options in recipes like this. However, Ive seen wonderful, moist vegan cornbread recipes that use a generous 1/3 cup applesauce or pumpkin puree in place of the 2 eggs. Please note that swapping out both the eggs and the gluten would more dramatically affect the results and may need more adjustments.
If you prefer to use a more natural sweetener, you can swap 1/3 cup honey or agave nectar for the sugar, but stir it in with the wet ingredients instead of the dry.
Also Check: Vegan Gluten Free Dinner Ideas
What Makes This Recipe The Best Gluten Free Cornbread
This recipe was one of the earliest gluten free recipes I shared on the blog, and it’s become a staple in so many readers’ homes. The recipe has always been simple, and still remarkably adaptable.
Many of you have written to me of the years, telling me that you made it with granulated sugar instead of honey, milk instead of buttermilk or yogurt, shortening or coconut oil instead of butter. The recipe has turned out every single time.
It bakes very quickly, especially if you’re making it in a cast iron pan, since that conducts heat very well. The sides and bottom of the cornbread also brown very nicely in the oven.
Why This Recipe Works:
- Simple Ingredients: The ingredients required for making this delicious jalapeño cornbread are easily available at the grocery store . In fact, you might even have most of them on hand already!
- Easy to Make: All you need to do is to mix the dry ingredients with the wet ingredients to get a homogeneous batter, into which you fold the chopped jalapeños and then bake! Its a very simple recipe and anyone can make it!
- Totally Gluten-Free and Dairy-Free: The best part is that this jalapeño cornbread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can still enjoy it.
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