Easy Gluten-Free Vegan Cornbread

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A super easy and delicious one-bowl Southern-inspired Gluten-Free Vegan Cornbread recipe. Naturally vegan, dairy-free, and egg-free!

a speckled ceramic plate topped with buttered gluten-free cornbread

Having grown up in the South, I’m no stranger to cornbread! Enter this Southern-style Gluten-Free Cornbread. It’s reminiscent of a traditional cornbread recipe, yet free from eggs, dairy, and wheat. I have no doubt you’ll find yourself amazed by just how lovely this particular recipe is and I can’t wait to hear your feedback. Enjoy!

slices of gluten free cornbread topped with melted butter

Why This Recipe Works

  • Super simple and easy to make!
  • You only need one bowl and 25 minutes to cornbread bliss.
  • Holds together well.
  • Stores well.
  • Tastes like traditional cornbread.
  • Nice firm exterior with a delightfully fluffy interior.
  • Gluten-free, vegan, dairy-free, egg-free, nut-free, soy-free.
a plate of buttered gluten free vegan cornbread without eggs

How to Make Vegan Gluten Free Cornbread

Step 1: Preheat oven and grease pan. Combine dry ingredients and mix well.

Step 2: Add wet ingredients to dry ingredients, then mix until you have a smooth batter.

Step 3: Pour the batter into the prepared pan, then bake for 20 minutes or until firm and golden. Enjoy!

How to Serve Cornbread

This gluten-free cornbread is great all on its own or pairs particularly well with vegan coleslaw, mac and cheese, roasted veggies, healthy leek and potato soup, vegan meatloaf, BBQ veggie burgers, cozy vegan chili, or black bean soup.

no eggs to be found in these slices of buttered gluten free cornbread resting on a white ceramic plate

FAQ and Top Tips


I find a medium grind cornmeal to work best, but in a pinch, corn flour, coarse grind cornmeal, or polenta will work.


Full-fat canned coconut milk creates great results for this vegan cornbread. In conjunction with vinegar, it creates a vegan buttermilk. If you are not on a vegan or dairy-free diet, the coconut milk can be replaced with real buttermilk.


Any kind of granulated sweetener works here, even sugar-free sugar replacements. You can also use honey (if not vegan) or maple syrup as suitable substitutions. If you like your cornbread on the sweet side, add a couple tablespoons more. If you want your cornbread sugar-free, simply omit the sugar.


I really like the consistency and flavor achieved when using avocado oil. Grapeseed oil and sunflower oil make great substitutions, if need be. Olive oil or coconut oil will work, but they will affect the flavor slightly. If not vegan or dairy-free, you can replace the oil with melted butter for tasty results.

How do I store this cornbread?

This cornbread keeps surprisingly well (for gluten-free) lightly covered at room temperature for about 24 hours. Any longer and I recommend keeping stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the cornbread in a 350F oven until warmed throughout (about 10 minutes).

a cast iron skillet gluten free cornbread topped with butter with a fork slicing into it

More Gluten-Free Bread Recipes You Will Love

Gluten-Free Sourdough Bread

Rustic Gluten-Free Artisan Bread

The Best Gluten-Free Vegan Bread

Gluten-Free Vegan Focaccia Bread

slices of vegan gluten free cornbread rest on a speckled ceramic plate from laima ceramics

The Best Gluten-Free Cornbread

A super easy, healthy and delicious Gluten-Free Cornbread recipe that also happens to be vegan, dairy-free and egg-free!
5 from 2 votes
Print Pin Rate
Course: Appetizers, Savory Baked, Side Dish
Cuisine: Southern
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Kristen Wood


  • 1 ¾ cup medium-grind cornmeal gluten-free certified, if necessary
  • 1 ¼ cup gluten-free all purpose flour blend with xanthan gum
  • 2 tablespoons granulated sugar I like to use coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt or pink salt
  • 1/2 teaspoon baking soda
  • 2 cups full-fat coconut milk if not vegan or dairy-free, use buttermilk
  • 1/2 cup avocado oil or another neutral-tasting oil or melted butter (if not vegan/dairy-free)
  • 1 tablespoon apple cider vinegar or white vinegar


  • Preheat oven to 425°F. Grease a cast iron skillet or 8" baking pan, then set aside.
  • In a large mixing bowl combine cornmeal, flour, sugar, baking powder, salt, baking soda. Stir to combine well.
  • To the same bowl add the milk, oil and vinegar. Mix until a smooth batter forms.
  • Pour the batter into greased pan. Smooth the top and place into the preheated oven to bake for 20 minutes or until firm and golden.
  • Let cool a few minutes before slicing. Enjoy!


Please refer to the FAQ and Top Tips section above in the post for valuable information!
Also see: What to Serve with Cornbread.
You might also like Air Fryer Hush Puppies (GF/Vegan).
Also see: Best Cornflour Substitutes.
Also see: How many cups is 4 oz?


Serving: 2large slices | Calories: 881kcal | Carbohydrates: 88g | Protein: 13g | Fat: 57g | Saturated Fat: 25g | Sodium: 948mg | Potassium: 476mg | Fiber: 10g | Sugar: 8g | Vitamin C: 1mg | Calcium: 168mg | Iron: 7mg
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