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gluten free vegan cornbread

September 20, 2013 by Sarah 14 Comments

cornbread2-1

Fall is here and that means it’s time to bust out the crockpot! I love cooking with my slow-cooker. It’s pretty much the best invention ever. A kitchen essential that makes my life so much easier. I can just throw everything in there in the morning and it’s ready to eat at dinner time. It’s like magic!

One of the meals I loved most as a child was a big pot of pinto beans with ham. It was such a warm, comforting meal. My mom would always serve it with homemade cornbread too. Is there any other way to enjoy a bowl of pinto beans with ham? I now make it for my family, except I use bacon in place of the ham. It’s one of the easiest, cheapest meals you can make…and my family loves it!

To go with our pinto beans with bacon, I baked up a pan of this gluten, egg and dairy free cornbread. It’s perfectly fluffy and just the right texture. I like to crumble my cornbread over my beans, getting a little bit with each bite. I will be making this cornbread many times this fall and winter. A simple quick-bread to serve alongside my next pot of hearty chili, soup or stew.

cornbread2

4.3 from 3 reviews
gluten free vegan cornbread
 
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AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 9
INGREDIENTS
  • 1 cup Sarah's gluten free flour blend
  • 3/4 cup Bob's Red Mill gluten free cornmeal
  • 2 tablespoons organic cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup So Delicious unsweetened coconut milk, room temperature
  • 1 tablespoon white vinegar
  • 1/3 cup coconut oil or organic non-hydrogenated shortening, melted
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Prepare 8x8-inch baking pan by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
  3. Mix together coconut milk and vinegar. Let sit for 5 minutes to curdle.
  4. Add melted coconut oil to coconut milk. Pour over flour mixture. Stir until ingredients are well combined.
  5. Pour batter into prepared baking pan. Bake for 23-25 minutes, until golden brown and toothpick inserted in center comes out clean.
  6. Allow to cool in pan for 15 minutes. Slice and serve warm. Store in air-tight container.
3.5.3208

Filed Under: breads Tagged With: bread, dairy free, egg free, gluten free, vegan

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Comments

  1. Anonymous says

    November 9, 2013 at 12:24 am

    So happy I found your blog! I am making several of your recipes for Thanksgiving this year. I am going to use this cornbread recipe to make GF stuffing. Thank you for the wonderful recipes! They are all so delicious!

    Reply
  2. Vicki says

    November 10, 2013 at 12:34 am

    I LOVE cornbread. I've been disappointed that I've had to go GF and not eat that Jiffy mix any more. Thanks!

    Reply
  3. Randy Allen Bishop says

    November 18, 2013 at 7:38 pm

    Going to try it today!

    Reply
  4. Marlene Lugo says

    October 7, 2014 at 9:42 pm

    If I want it sweet, can I add 1/2 cup of sugar?

    Reply
  5. shaunawills says

    March 16, 2016 at 8:31 am

    I made this over the weekend and it was so yummy! I’m sitting at work right now with leftover cornbread and chili, counting down the minutes until lunch so I can eat some more. Mmmmm.

    Reply
    • Sarah says

      March 16, 2016 at 9:41 am

      Yay! I’m so glad you enjoyed it!

      Reply
  6. Stargirl says

    August 1, 2016 at 10:11 pm

    I’ve made this at least three times. It’s a good recipe. The leftovers are crumbly, but that’s expected both with cornbread and GF breads.

    Reply
  7. Elizabeth Alligood says

    October 2, 2016 at 4:38 pm

    This is by far the best gluten free, eggless cornbread recipe I have used! My son complains about eating in a way that accommodates my food sensitivities, so it is great that he actually liked it too!

    Reply
    • Sarah says

      October 4, 2016 at 3:57 pm

      So glad you enjoyed it!

      Reply
  8. Amy says

    August 9, 2017 at 9:00 am

    This looks so yummy! Can you sub lemon juice for the vinegar?

    Reply
    • Sarah says

      August 14, 2017 at 6:17 pm

      That should work perfectly!

      Reply
  9. Charu Slawek Robertson says

    October 30, 2017 at 2:37 pm

    Can I use cashew/Almond milk instead of coconut?

    Reply
    • Sarah says

      November 30, 2017 at 8:58 pm

      Of course!

      Reply
  10. Lacey Gemaehlich says

    November 22, 2017 at 4:00 pm

    Hmmmm… the batter is not really pourable… it seems really thick… is that normal?

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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