Vegan and Gluten Free Cornbread
How to make vegan and gluten free Cornbread
Equipment
- 6" square (or round!) baking pan or 12 cup muffin pan (not jumbo), lined
- Microwaveable Jug or dish
Ingredients
- ½ cup Butter - vegan
- ½ cup Granulated Sugar
- ¾ cup Soy Milk - or unsweetened plant-based milk of your choice
- ½ cup Soy Yogurt - Natural, unsweetened
- 1 cup Plain Flour - gluten-free brand of your choice (or use regular plain flour if not gluten intolerant)
- 1 cup Cornmeal - coarse
- 3 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1 tsp Salt
Instructions
- In a microwaveable dish, melt the butter and sugar together, about 30 secs
- Stir in the yogurt and milk
- In a large bowl, whisk together all the other ingredients. Make a well in the centre
- Pour in the wet ingredients and gently mix until combined. Don't worry about a few odd lumps here and there. Add in any extras you might like to add at this point.
- Pour into your prepared lined baking dish or muffin tin.
- Bake in a preheated oven at 200c for 35-40 minutes or until golden brown.
- Leave to cool in the pan for about 5 minutes before cutting into squares or lifting out the muffins
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan and Gluten Free Cornbread
Amount per Serving
Calories
270
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
27
mg
9
%
Sodium
563
mg
24
%
Potassium
103
mg
3
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
4
g
8
%
Vitamin A
392
IU
8
%
Vitamin C
3
mg
4
%
Calcium
129
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.