Whether you have it with Chili or top it with Jam or Butter, this Gluten Free & Vegan Cornbread is a wonderful healthy treat.

I love cornbread. If my Thanksgiving table was only filled with fluffy, yellow squares, I honestly would be perfectly content.

Heck, I’d be content with that any day of the year. Especially with this recipe, because it is so dang GOOD!


Not only is this cornbread delicious, but it’s actually good for you too. It’s made with simple, plant-based ingredients that you probably already have in your pantry! It’s also free of refined sugars and oils…which is pretty rare in the realm of cornbread.

Would you believe that white beans are responsible for this pillowy, soft texture? Well, you better – after using beans in the dough for my Vegan Corn Empanadas, I knew I wanted to experiment with them further, and I’m so glad I did. They also add extra protein and fiber to this recipe, which is a win-win in my book!

Whether you’re serving this Vegan Cornbread with a bowl of warm Chili, Stew, or smothering it in Jam or Vegan Butter, it’s sure to satisfy your cravings. When I first made this recipe, my family and I loved it so much that we ate it all and made another batch the very next day!

A Few Final Thoughts:

I like a little texture in my cornbread, so I used a Medium Grind Cornmeal for this recipe. You can also use Finely Ground if you prefer yours this way!
Along those lines, I’d like to note that classic Cornbread recipes can vary significantly, depending where you are from. This version is fluffy, soft, and only subtly sweet. If you’d like yours to be sweeter, please see the recipe notes for instructions.
This Cornbread can freeze well if you have leftovers…but I never do 😉

Finally, if you make this recipe and share a photo on Instagram, be sure to tag me @frommybowl + #frommybowl so I can see your recreations!

Whether you have it with Chili or top it with Jam or Butter, this Gluten Free & Vegan Cornbread is a wonderful healthy treat.


  • 2 tbsp Ground Flax + 6 tbsp Water
  • 1 cup Medium Grind Cornmeal
  • 1 cup Gluten-Free OR Regular All Purpose Flour (see notes)
  • 2 tsp Baking Powder
  • 1/4 tsp Turmeric (optional, for color)
  • 1 tsp Salt
  • 1 cup White Beans + 2 tbsp Water
  • 1 cup Unsweetened Plant Milk
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Maple Syrup (see notes)


  1. First, preheat your oven to 375F. Mix 2 tbsp of Ground Flax with 6 tbsp of Water in a small bowl, then set aside to let thicken.
  2. Next, combine the Cornmeal, Flour, Baking Powder, Turmeric, and Salt together in a medium bowl. Stir well.
  3. In a high speed blender or food processor, blend 1 cup of White Beans with 2 tbsp of Water for 45-60 seconds, or until a smooth puree forms. If you are using canned Beans for this recipe, be sure to rinse and drain them thoroughly.
  4. Add the Bean Puree, Plant Milk, Flax Eggs, Apple Cider Vinegar, and Maple Syrup to a large bowl, stirring well. Once combined, add in the dry ingredients, gently stirring until well incorporated.
  5. Pour the patter into a greased or lined 9×9″ baking pan, and place in the oven for 27 – 30 minutes. Let cool at least 10 minutes before slicing.
  6. Store any leftovers in an airtight container at room temperature for up to 7 days.

For The Full Instructions, See Full Recipes: frommybowl.com


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