Gluten-Free Cornbread

Cornbread, or corn muffins to be exact, was always a staple at my house while I was growing up.  My mom would pull a box of Jiffy Mix from the pantry and quickly throw together a slightly sugary, corn-crumbly muffin to go with soup, chili, and the regular Midwestern menu of meat + a starch + a vegetable.  Of course, while growing up I believed corn to be a vegetable, but that’s beside the point.  After becoming a vegan I was bummed to discover that Jiffy mix contains milk ingredients and thus is not vegan.  I quickly recovered and started experimenting with various different recipes for cornbread.  This particular recipe is one of my favorites–a hint of sweetness, a dense, moist crumb, and lots of corn goodness.  Additionally, it’s gluten-free!

If you have a gluten-free guest coming for Thanksgiving, cornbread is one of the easiest things to bake.  While gluten-free yeast breads are more time-consuming, require more specific ingredients, and are a bit trickier to get just right, cornbread is inherently gluten-free (if you use all cornmeal and corn flour).  Not to mention the fact that it’s just plain delicious.

As you’ll see below, I combine 1 cup of soy milk with 1 tablespoon of apple cider vinegar.  The vinegar curdles the soy milk much like buttermilk, something that lightens the crumb of the cornbread and makes it so rich.  Just be sure to whisk it in, then let it sit for at least 10 minutes.

Ingredients: baking soda, sugar, apple cider vinegar, soy milk, baking powder, olive oil, salt, cornmeal, corn flour, soy yogurt

Equipment needed:
9×13 baking pan
large mixing bowl
wooden spoon
measuring cups (liquid and dry)

¾ c vegan plain yogurt
2 c soy milk, divided
1 tbsp apple cider vinegar
1 ½ c Stone Ground yellow cornmeal
1 ½ c corn flour
1 tbsp baking powder
¾ tsp baking soda
4 tsp sugar
¾ tsp salt
3 tbsp olive or vegetable oil

Adjust oven rack to middle position. Pre-heat the oven to 375 Fahrenheit; oil a 9 x13 pan.

In a small bowl or liquid measuring cup, whisk together 1 cup soy milk and 1 tbsp apple cider vinegar. Let sit for 10 minutes to curdle.

Meanwhile, whisk the cornmeal, corn flour, baking powder, baking soda, sugar and salt together in a large bowl.

Make a well in the middle and add the soy yogurt and oil. Mix to combine.

Slowly pour in the curdled soy milk and the remaining 1 cup of soy milk. Stir to combine, eliminate any lumps. Pour into the pre-oiled pan.

Bake until the top is golden brown and the edges have pulled away from the sides of the pan 30-40 min.

Transfer to cooling racks, cool to room temperature before using, about 1 hour.

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