Vegan Cornbread


  • 1 cup yellow cornmeal (stone-ground)
  • 1 cup gluten-free flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 1/3 cup coconut sugar
  • 1 cup unsweetened almond milk
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon apple cider vinegar


  1. Preheat oven to 400 degrees. Grease a 9-inch square-baking dish or skillet (for crunchier crust).
  2. In medium bowl, mix the coconut sugar, almond milk, olive oil and apple cider vinegar. Set aside, stirring occasionally for 5-7 minutes.
  3. In a large bowl, whisk together the remaining dry ingredients.
  4. Pour the wet ingredients into the dry and mix until combined. Avoid over mixing.
  5. Pour the cornbread batter into the prepared baking dish and bake for 25 minutes or until the bread is golden brown and cooked through.
  6. Cool before serving and then enjoy on its own, with vegan butter, homemade jam, or with your favorite soup, stew or chili.

Optional Add-Ins:

  • Diced jalapeno
  • 1 cup corn kernels
  • 1 cup vegan cheddar cheese, shredded
  • 1 cup blueberries

Serving Suggestions!

Here are a few delicious recipes that pair well with this Vegan Cornbread.