Simple Vegan and Gluten-Free Cornbread

Simple Vegan and Gluten-Free Cornbread | #cornbread #vegan #glutenfree

The unusually chilly temps have temporarily put my seasonal watermelon obsession on hold in favor of comfort foods. Monday’s baked beans were pretty fantastic on their own, but I thought I’d take them to a whole new level of deliciousness and serve them with some vegan and gluten-free cornbread.

My very first post on this blog was actually for a simple vegan cornbread, so it holds a special place in my heart. That, and I cringe a little when I look back at the photography. It was by no means bad, but I like to think I’ve made some progress over the last eight months. It’s also a little awkward to re-read my posts for some reason. Kind of like finding an old diary? I don’t know. Hopefully I’m the only one who feels embarrassed for me.

Anyway, I love that original cornbread recipe, but I really wanted to take on the challenge of creating a gluten-free cornbread version. Plus, I had a big bag of unopened garbanzo bean flour just begging to be used. I knew that tasting the batter pre-bake wouldn’t be an indication of how the recipe was going to turn out (gluten-free flours tend to taste awful!), so I simply crossed my fingers, put the pan in the oven, and ate a small bowl of baked beans while I waited. A pre-dinner meal, if you will.

I am so happy I got over my fear of gluten-free flours because I think this cornbread may have turned out even better than the whole wheat version! It’s fluffy, yet dense enough to be satisfying, slightly sweet, and it holds together really well — a major accomplishment for gluten-free, vegan baking. Considering this cornbread recipe takes just a few minutes to pull together and only requires minimal dish-washing, I definitely see this being on regular rotation.

Simple Vegan and Gluten-Free Cornbread | #cornbread #vegan #glutenfree


Simple Vegan and Gluten-Free Cornbread


Simple Vegan and Gluten-Free Cornbread

Gluten Free, Vegan,

Serves: one 8x8 inch dish

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Vegan and gluten-free cornbread that's fluffy, satisfying, and slightly sweet. This 10 ingredient cornbread recipe takes just 5 minutes to prep and 20 minutes to bake!


Simple Vegan and Gluten-Free Cornbread



  • 2 flax eggs (2 tablespoons ground flax, 6 tablespoons warm water)
  • 1/2 cup gluten-free all-purpose flour
  • 1/2 cup garbanzo bean flour
  • 1 cup finely ground cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon sea salt
  • 1/4 cup organic cane sugar
  • 1 cup plain unsweetened non-dairy milk
  • 1/4 cup coconut oil, melted, plus extra for greasing the pan

Cuisine: Gluten Free, Vegan Servings: one 8x8 inch dish

Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins

Vegan and gluten-free cornbread that's fluffy, satisfying, and slightly sweet. This 10 ingredient cornbread recipe takes just 5 minutes to prep and 20 minutes to bake!


  • Pre-heat the oven to 425 degrees F.
  • Lightly grease an 8-inch-square baking dish with coconut oil.
  • Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes to thicken.
  • In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt.
  • Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until combined.
  • Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow to cool slightly, cut into pieces, and serve!

Copyright © 2022 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Ewww… sorry the weather has been so stinky! It’s definitely gotten better here after last week’s insane storms!
    I’m SUCH a cornbread fan!! I clicked back on your first post- and have to say- your “bad” photography looks much better than what I’ve seen on some blogs that have been around for years!
    Gotta be careful of those iHerb spending sprees. I tend to go a little nuts.

    1. Amanda says

      Thanks for the kind words about the photography – it’s a constant work in progress!

      I always click over to iherb with one or two things in mind and then somehow end up with at least ten items. So fun, but so dangerous!

  2. RawGuru says

    Amanda you are definitely making me crave some corn bread right now! These look epic. Love your blog!

    1. Amanda says

      Thanks! The cornbread lasted all of 2 seconds – time to bake some more! 🙂

  3. Yummmm my mouth is watering! Cornbread is one of my biggest weaknesses! I can’t wait to make this 🙂

    Love your blog! I just discovered it and can’t wait to browse through more!


    1. Amanda says

      Thanks, Amberly! I just clicked over to your blog – love the idea to hang potted herb plants on the wall!

  4. Oh, and your header of “Pickles & Honey” is so great – nicely done!!

    1. Amanda says

      Thank you! My husband is a designer and he custom drew the font for me. He’s a keeper. 🙂

  5. Caitlin says

    dayv and i LOVE cornbread! it has been a challenge to find a reeeally good gluten-free recipe for it. i can’t wait to try your version- it looks amazingly perfect and delicious 😉 thanks for deciding to make it gluten-free 🙂

    1. Amanda says

      Thanks, Caitlin! I was really happy with how the texture turned out, and I may even try playing around with the ratios of garbanzo bean and AP GF flour some more next time. Let me know your thoughts if you and Dayv give it a try!

  6. CarolS says

    Oh yum! This looks good! I think it’s veggie chili and cornbread for dinner tonight…..or maybe lunch!

    1. Amanda says

      Sounds good to me!

      1. CarolS says

        Mmm, so good! The worse part about making it was timing. My timing! It was done before the chili! I had to leave the room or I would have filled up on it before the chili had a chance!
        This recipe is definitely a keeper!
        Thanks for sharing!

      2. Amanda says

        I’m glad you liked it! I have a bad habit of eating around the edges of the pan if the cornbread is done before whatever else I’m making. I can’t help myself!

      3. CarolS says

        LOL that’s what I did! I had to leave the room!

  7. my favorite way to have cornbread is warmed up and pouring some milk over it, sometimes topping it with a bit of jam. So so good, I miss cornbread!

    1. Amanda says

      That sounds pretty amazing.

  8. Jennifer says

    This was one of the best corn breads I’ve had.

    1. Amanda says

      Thank you!! I’m so happy you liked it! It’s my new favorite recipe. 🙂

  9. Sally says

    Found your website looking for vegan cornbread. And between the 2 cornbread recipes and the baked beans – Wow! … thanks for the recipes and the courage to blog! (I live in Texas where it is 70 degrees at 8 AM today, and it is hot here for so long that we look forward to being able to cook without heating up the house too much.)

    1. Amanda says

      Thanks, Sally! Those baked beans are so good…your comment is a reminder that I need to make those again soon.
      I have to admit, I’m a little jealous of your 70 degree temps (it’s in the 50s in Boston), but I can’t even imagine trying to cook in the Texas heat. I’d probably drink smoothies for most of my meals. 😉

  10. Meaghan says

    Do you think using a cup of the gluten free AP flour and eliminating the garbanzo bean flour would be fine? If so, I can’t wait to make this! 🙂

    1. Amanda says

      Yes, that should work! 🙂

  11. Hope says

    So very yummy! What a great mix of flours you put together! I used blue corn meal and added a cup of “confetti” chopped poblanos, apples and onion and decreased sweetener to 1T. Thanks so much for a keeper!

    1. Amanda says

      Glad you liked the cornbread! Your “confetti” additions sound really, really good. I need to remember to try adding some fun additions the next time I make it. 🙂

  12. SH says

    LOVE this blog. I was pretty sure eating vegan and gluten free was impossible and am getting SO bored on my standard rice noodle pasta or brown rice and stirfried veggies. So I’m so glad to find this blog before I faulted back to old bad habits.

    And by the way, your post on why you chose veganism is so inspiring. I have been vegetarian and back about 3 times. And this time to finally try and change for good. Hard to retrain yourself when we’re stuck in a culture where majority of our diet consists of meat and dairy. I want to pick up the books you suggested when I’m on verge of being lazy and going back to what’s easier again.

    Thank you, thank you.

    1. Amanda says

      Thank you! Eating vegan and gluten-free certainly has its challenges. I’ll be honest, I was not thrilled when I suspected that gluten was causing me issues and needed to try eliminating it. But now I’m sort of in a groove and it’s getting easier. Eating out, on the other hand, is still a bit rough!
      I’m so glad my post on veganism resonated with you. 🙂 I’d also recommend reading The China Study if you haven’t already. That, and Eating Animals will cover the health/ethics sides of veganism pretty well.

  13. Shannon says

    Very glad I chose your recipe to try- so good! The only thing I did different was I added some organic sweet corn and more sugar. Oh we also drizzled some brown rice syrup on it, we don’t like sweet cornbread do we? When I asked my fiance if he liked the cornbread he said ‘Yeah, are you kidding?’ ‘Not bad for gluten free huh?’ I said.
    ‘It’s gluten free?! wow-tastes just like regular cornbread!’
    And that’s coming from a guy who still sneaks gluten laden, cheese pizza, despite our vegan diet and his lactose intolerance. Thanks again!

    1. Amanda says

      I’m so glad you guys liked the recipe! I also like sweet cornbread, so your modifications sound great to me! Also, my husband is the same way with pizza. I suck the fun out of it when I tell him I’ll have gf crust and no cheese. 🙂

  14. Chris says

    Amanda, I was frantically searching for a vegan gluten free cornbread recipe not expecting much when I finally ran across your blog. I didn’t have sugar or gluten free flour so I used coconut nectar and almond flour as substitutes because how can you ever go wrong with those, right? Wow wow wow is all I can say! Thank you for this recipe, it is so yummy and I’ll definitely be making it again.

    1. Amanda says

      That’s awesome, Chris! I’m thrilled to know the ingredient substitutions you made worked well! Now I’m curious to try coconut nectar and almond flour… 🙂

  15. Emma says

    I made this to go with my Chili-Bean Soup lat night and it was a big hit – thank you! I’ll definitely be making it again!

    1. Amanda says

      That’s so great to hear, Emma!!

  16. Shannon says

    I made this the other day with oat flour instead of the gluten-free AP flour, and coconut sugar for the sugar, and it is fabulous! It took more like 30 minutes for mine to cook through, maybe because of the different flour. Loved the flavor, sweetness level, and texture (and lower oil content, thank you!). The leftovers have kept very well in the fridge so far. Thanks for a great recipe!

    1. Amanda says

      Awesome! I bet it’s great with oat flour.

  17. Laura says

    Most delicious!! We used a skillet and the crispy crust is divine. Thank you!!

    1. Amanda says

      So happy to hear it, Laura! I bet the cornbread crust was amazing using a skillet! I have another cornbread recipe (in a skillet!) with caramelized onions, pears, and thyme that I just adore.

  18. Carol Ruzicka says

    did you mean 1 teaspoon baking powder? I made it with 1.5 tsps of baking powder. Half a tablespoon basically.
    And it’s delicious. The first time I made it with 1 tbsp of baking powder like you have in your ingredients list and it was inedible. It tasted like metallic salt!!!

    Maybe fix this typo asap? Such a great recipe but you’re going to scare off readers with this 1 tablespoon taste! yuk!

    1. Hi Carol, That’s not a typo…I’ve been making this recipe for years as written, and never experienced a weird taste. It’s based off of this original cornbread recipe: That said, I’m glad to know 1/2 tablespoon worked great for you! I’ll have to make a version with each and do a little taste comparison. 🙂


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