Gluten free vegan cornbread
Xanthan gum free, nut free *This recipe uses Australian cups and measures. 1 Australian teaspoon is 5ml, which is the same as most teaspoons worldwide. 1 Australian tablespoon is 20ml, whereas most other tablespoons are 15ml.
Equipment
- 8 inch (20cm) round or square cake tin
Ingredients
Dry ingredients:
- 250 g polenta or corn meal
- 50 g tapioca flour
- 5g (1 teaspoon)* baking powder
- 3.5g (1/2 teaspoon)* baking soda
- 2.5 - 5g (1/2 - 1 teaspoon)* fine salt (I used table salt) see notes
Wet ingredients:
- 350 g canned creamed corn (sweet corn) not corn kernels or homemade creamed corn
- 100 g plain vegan yoghurt (I used coconut yoghurt)
- 100-125 g vegan butter (I used Nuttelex Buttery) see notes
- 60ml (1/4 cup)* plant based milk of choice (I used soy milk) plus extra if needed
- 25 g agave syrup or maple syrup
- 10ml (2 teaspoons) lemon juice or white vinegar
Instructions
- Preheat the oven to 200C/400F. Grease and line an 8 inch (20cm) round or square cake tin.
- Whisk the dry ingredients together in a large mixing bowl.
- Whisk the wet ingredients together in a medium mixing bowl, then whisk the wet mixture into the dry mixture.
- The consistency of your batter should be roughly a muffin or cake batter consistency, but less cohesive and a bit silty in texture. If your batter is drier than this, add a bit more milk.
- Decant the mixture into your greased pan and place into the oven for 25-30 minutes or until golden brown and cooked through.
- Remove the cornbread from the oven and allow to cool for at least 20 minutes in the pan. Because this cornbread doesn't contain eggs, it is fragile when warm but firms up as it cools.
- Remove the cornbread from the tin, slice and serve. Leftovers keep well in an airtight contain in the fridge. They can be frozen and defrosted, but I find it can a little bit drier after it defrosts.
Notes
- See notes in the body of the post for tips, tricks and notes on using polenta, corn meal and/or corn flour (which is different from corn starch).
- I have found this vegan cornbread needs less salt than my non vegan version. Add the salt depending on how salty your vegan butter is and your preferences for salt.
- I use Nuttelex Buttery for my tests because it is a decent enough product and easily accessible in Australian supermarkets. If you use a different brand, add the salt accordingly.
Tried this recipe?Let us know how it was!