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Gluten-Free Vegan Cornbread


"I'm always looking for traditional foods I can make when my mom comes over for dinner. She is on a very strict gluten-free, vegan diet so there are not a lot of options that are simple or cheap. This cornbread turned out a little dense but soft, kind of like the outside of a tamale with a semi-crisp crust. The whole family enjoyed it!"
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30 m servings 270 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
  2. Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.


  • Cook's Notes:
  • Try to not use virgin olive oil as the strong flavor will be evident in the finished product.
  • Soy milk may be substituted for almond milk, if desired.
  • A sugar substitute may be used in place of white sugar.
  • If the cornbread doesn't need to be vegan, butter, yogurt, and honey can be used instead of oil, almond milk, and maple syrup respectively.

Nutrition Facts

Per Serving: 270 calories; 15.1 g fat; 32.6 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 277 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Light, fluffy, and not dense at all! A little too much maple flavor for our taste so I'll cut back next time. Easy fix!