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A satisfying vegan, gluten-free cornbread that's healthy enough to eat at anytime of time of day.
Serves: 9
  • 1¼ cups yellow cornmeal
  • ¾ cups buckwheat flour (most gluten-free flours should work here)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup vegan buttermilk*
  • 2 flax eggs**
  • ½ teaspoon vanilla extract
  • ¼ cup melted coconut oil (plus more for greasing the pan)
  • ¼ maple syrup, honey or agave (I used maple syrup)
  • 1½ cups of corn kernels (optional)
  1. Preheat the over to 350 degrees F and grease a 9 inch cast iron skillet (or pie tin) with coconut oil.
  2. Make your flax eggs and vegan buttermilk and let sit for 5 minutes.
  3. Mix together the cornmeal, flour, baking powder, baking soda, and salt
  4. In a separate bowl, whisk together vegan buttermilk, flax eggs, vanilla, coconut oil, and corn if using. Pour wet ingredients into the the dry and give a good, quick stir until everything is just moistened.
  5. Pour the batter into the cast iron skillet and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  6. Allow to cool for 10 minutes before cutting.
* To make vegan buttermilk: put 1 tablespoon of apple cider vinegar (or white vinegar, lemon juice or lime juice) in a measuring cup and add milk of your choice (I used almond milk) to 1 cup mark. Stir and let sit for 5 minutes. Conventional buttermilk may also be used.

** To make 2 vegan flax eggs, mix 2 tablespoons of flax meal with 6 tablespoons of warm water. Stir and let sit for 5 minutes. Conventional eggs may also be used.

Enjoy with our <a href="" target="_blank" data-mce-href="">slow cooker pulled pork!</a>
Recipe by Our Four Forks at