Healthy Vegan Cornbread Recipe (Gluten Free Option)

by Alena
May 29, 2017
slices of vegan corn bread on a wooden table

After writing about our favorite and easy chili sin carne the other day, we felt the obligation to share this healthy vegan cornbread recipe with you, too. Just because nothing goes better with a nice, hearty chili than a fresh piece of cornbread – or, perhaps, three pieces!


Truth be told, if we don’t have much time, we simply cook up some rice to go along with our chili. But whenever we can spare a few minutes (and that’s really all it takes), we quickly mix together the 8 ingredients to create this most simple and very healthy vegan cornbread recipe. Maybe it’s because nothing can beat the smell of something freshly baked that’s coming out of the oven to add some extra coziness to the day.

While we were on the hunt for a recipe that wasn’t just pretty easy but also completely vegan, we found that most others are using rather unhealthy ingredients. Which is fine if you’re in it for the taste – but we’re dedicated wellbeing lovers, and took on the quest for making this vegan cornbread utterly healthy. So, we ditched the white flour, the vegan butter as well as copious amounts of sugar – and, of course, eggs don’t have a place in a healthy vegan recipe.

cornbread dough

Beautiful Pictures made by Logan Inc

So, we had a pretty plain batter to work with. If you’re used to these richer versions of cornbread, our recipe can be a little unfamiliar in the beginning. But we still encourage you to try it out, for the love of your arteries! Ditching butter, oil, and eggs is the greatest gift you can give to your heart and your waistline. Not that we want to imply anything here – we can all work on our health-game. Personally, we don’t think this cornbread recipe needs more richness and are very happy about how it turned out.

cornbread cut

It is still moist on the inside while having some cracks on top. We decided to add some slight sweetness to it, so it can be devoured as a sweet or savory meal! Our favorite sweeteners are brown full-cane or whole-cane sugar as well as maple syrup (which is a lot more versatile in our opinion, and should be in every well-stocked kitchen). We have tried both in this recipe and you will find slightly different instructions below, depending on whether you want to go for a dry or wet sweetener.

healthy vegan cornbread

The small amount of sugar or syrup here is pretty negligible, 2 tablespoons isn’t very much in a whole cornbread. If you’re looking to make it a sweeter version, simply add more to it. You could enjoy this cornbread with some cranberry, pear and maple syrup chutney for example! A quick maple berry sauce works fine, too. We most often have it as a savory dish, though.

vegan cornbread recipe

Here’s a little tip for you: this recipe can also be made into vegan cornbread muffins! Simply divide the batter among 12 non-stick or parchment-layered muffin forms. This way, they will be a little handier and become a quick to-go lunch option. You could even bring some leftover chili from last night and eat it cold or reheat it in a microwave at work! They make a great team.

cornbread chili

When gathering your ingredients, be aware that corn is one of the top GMO crops produced today. If you want to avoid any unforeseen side effects, simply opt for organic cornmeal. We don’t want to spread fear here, just thought it was worth mentioning. Soy can be GMO as well and we always use organic soy milk or tofu in our recipes.

If you’re looking for a gluten-free cornbread recipe, simply swap the whole grain flour for an all-purpose gluten-free blend and you should be fine. Find the whole recipe below and start preheating your oven to get some of this delicious vegan cornbread into your belly!

Have you tried our recipe and did you change anything about it? Do you prefer it sweet or savory? Let us know on Instagram by tagging us and feel free to rate the cornbread below.

Healthy Vegan Cornbread Recipe (Gluten Free Option)

With only 8 simple ingredients, you can create a healthy vegan cornbread that’s free of oil yet incredibly tasty. You can have it for breakfast, along with sweet chutney, or as a side for your vegan chili.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Alena @ Nutriciously


  • 1 cup cornmeal
  • ¾ cup whole grain flour (or all-purpose gluten-free blend)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar/syrup of choice
  • ¼ cup applesauce
  • 1 tbsp apple cider vinegar
  • 1 cup soy milk


  1. Put the apple cider vinegar, soy milk and applesauce in a bowl and mix well. Add the syrup in here as well if you’re not using sugar.

  2. Take out a 8 or 9-inch baking pan out of silicone if possible. If you happen to have other kitchenware, use some parchment paper. Preheat your oven to 400 degrees.

  3. Take all dry ingredients (cornmeal, flour, baking powder, salt, and sugar if you don’t use syrup) and mix them together in a different bowl.

  4. Then add the wet ingredients and stir until you have a nice homogenous dough. Pour the mixture into your prepared pan and put it into the oven for 20 minutes.

  5. Remove baking pan and let cool for a few minutes using a wire rack. Then cut into squares or pieces and serve warm.

about alena.

Alena has been eating a plant-based diet for 6 years and is passionate about sharing her learnings in the fields of nutrition, wellbeing, and vegan ethics. She is the co-creator of nutriciously and loves music, reading, nature, traveling, yoga & good food. Alena received training in the fields of nutrition, music therapy, and social work.


9 thoughts on “Healthy Vegan Cornbread Recipe (Gluten Free Option)”

    • Hi Sofia,
      we don’t want to push the importance of calories and rather have people eat healthy foods until they are satisfied as we find it inaccurate and unsustainable to be counting calories.
      Sorry to not have this info on hand! Feel free to plug it into your favorite tool like
      Best wishes!

  1. This recipe looks great! Can you use white whole wheat flour in this recipe? It’s the floor I have and hope to try it out. Thanks!

    • Hi Lili,
      thanks for the comment! Though I haven’t tried to do so, pretty sure you can use that type of flour instead. Let us know how it turned out!

    • Yes, you could use other plant-based milks here. We just prefer soy milk cause it’s nice and rich compared to most almond or rice milks. I’d recommend something around 35-40 kcal per 100 ml for a similar result!

  2. I just tried this recipe and it was delicious, even in the midst of my snafu. I went to mix everything and realized, with a good bit of irritation, that I had forgotten to confirm that I still had applesauce on hand (I didn’t). So in a quick save, I substituted off-the-cuff with a flaxseed egg. Though I was really looking forward to the recipe as posted, I did find out on my ‘hustle’ that the flaxseed egg was a good substitute indeed, in case anyone had wondered.

    In any event, the balance of texture and taste was great. I ate a piece with a bit of vegetable soup. Yummy! Thanks so much for the recipe!

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