The Best Gluten-free Vegan Cornbread
Serves 8
15 mins prep
30 mins cook
45 mins total
The best gluten-free and vegan cornbread that's fluffy, moist, and not overly sweet. It's super easy to make with only 8 ingredients.
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To make the flax eggs: mix the ground flax seeds with water, stir, and let it sit for 10 minutes or longer to thicken.
Add the first 4 ingredients to a large bowl. Make a well in the middle and add the flax eggs and remaining ingredients. Stir gently to evenly combine.
Preheat the oven to 375 F and let the batter rest in the meantime to absorb more of the moisture.
Grease an 8-inch cast iron skillet or baking dish with a bit of coconut oil and pour in the mixture. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes and enjoy!
Store covered at room temperature for 2-3 days or in the fridge for up to a week.
