This oven-baked Gluten-free Vegan Cornbread made with puréed corn kernels stays moist and holds its shape without eggs or dairy. Just blend the corn with a few wet ingredients, combine with your dry mix, bake, and enjoy a tender, naturally flavored cornbread that’s dairy-free and egg-free.
This is a modern take on traditional cornbread: moist, tender, and rich with corn flavor. I kept the texture and taste reminiscent of the cornbread I grew up on, but removed eggs and refined sugar. It works beautifully as a side for chili or lentil soup, makes a great base for gluten-free stuffing at Thanksgiving, and is perfect for casual gatherings or game-day spreads.
Ingredients and Substitutions
- Corn: Use frozen corn (defrosted) rather than canned; the texture is better when blended for this recipe.
- Cornmeal: Stone-ground cornmeal adds texture; fine-ground works if that’s what you have.
- Flour: Use the all-purpose flour you tolerate. In the photos I used a gluten-free 1:1 measure flour and it produced great results.
- Ground flax: Acts as the binder in place of eggs. Chia seed (ground) can be used as an alternative.
- Maple syrup: Adds mild sweetness; honey is an acceptable substitute if not strictly vegan.
- Apple cider vinegar: Reacts with the flax to help the cornbread rise and develop a desirable texture.
How to make this recipe
The key to this cornbread is actually corn — puréed corn kernels provide moisture, structure, and an authentic corn flavor without dairy or eggs.
Step 1: Place defrosted frozen corn, water, and olive oil in a blender or food processor. Blending the corn creates the moisture and body that replace eggs and butter in this vegan cornbread. (See notes if you prefer to omit oil.)
Step 2: Blend until the corn is fully broken down into a thick, smooth mixture. Make sure it’s well blended before proceeding.
Step 3: Add maple syrup (or honey), apple cider vinegar, and ground flax to the blender. These ingredients help the batter rise and set while keeping the cornbread moist.
Step 4: Blend until everything is fully incorporated, then let the mixture sit for 10 minutes. Use this time to preheat the oven, prepare your pan, and gather the dry ingredients.
Step 5: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt until evenly distributed.
Step 6: Pour the corn mixture into the dry ingredients and stir by hand just until combined — do not overmix. Scrape the bottom of the bowl to incorporate all dry bits; the batter should be thick and slightly pasty.
Step 7: Transfer the batter to a prepared 8 x 8″ square pan lined with unbleached parchment, or into a greased 8″ cast-iron skillet for crispier edges.
Step 8: Smooth the batter evenly in the pan with an offset spatula or the back of a spoon.
Step 9: Bake at 375°F (190°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and cracked. Depending on your oven, it may need 3–5 more minutes.
Allow the cornbread to cool completely before cutting to ensure it holds together. Store in an airtight container at room temperature for up to 4 days, in the refrigerator up to a week, or freeze for up to 3 months.
Debra’s Pro Tips
- Mix the batter only until the wet and dry ingredients are just combined—overmixing can make the loaf tough.
- Balance cornmeal with flour to avoid a dry, crumbly result; too much cornmeal will dry it out.
- Wait about 15 minutes before cutting so the cornbread firms up and holds together better.
- For a crispier crust, bake in a preheated cast-iron skillet greased with olive oil.
- If your corn isn’t fully defrosted, place it in a colander and rinse with warm (not hot) water until it reaches room temperature.
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📖 Recipe
Gluten-free Vegan Cornbread with Puréed Corn Kernels
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Equipment
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Mixing bowls
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Parchment paper
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8 x 8″ square baking pan or 8″ cast-iron skillet
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Blender or food processor
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Colander (if you need to defrost corn quickly)
Ingredients
- 1 16-oz package frozen corn (2 cups), defrosted
- ¼ cup water
- ¼ cup olive oil*
- ¼ cup maple syrup or honey*
- 1 Tablespoon apple cider vinegar
- ⅓ cup ground flax (flaxmeal)
- 1 cup flour*
- 1 cup cornmeal (preferably stone-ground)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse sea salt
Instructions
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Blend defrosted corn with water and oil until smooth. Add maple syrup, apple cider vinegar, and ground flax and blend again. Let sit 10 minutes while you prep the pan and dry ingredients.
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Preheat oven to 375°F. Line an 8 x 8 pan with unbleached parchment or grease an 8″ cast-iron skillet and place it in the oven while it heats.
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In a bowl, mix flour, cornmeal, baking powder, baking soda, and salt.
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Pour the corn mixture into the dry ingredients and stir by hand until just combined.
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Pour batter into the prepared pan and bake 35 minutes, until a toothpick comes out clean and the top is golden and cracked. Add 3–5 minutes if needed.
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If lined with parchment, lift the cornbread from the pan and transfer to a wire rack to cool. Cool completely before cutting.
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Store at room temperature up to 4–5 days, refrigerate up to a week, or freeze for up to 3 months.
Notes
For a sweeter cornbread, add 1–2 additional tablespoons of sweetener.
Flour options: gluten-free 1:1 measure, sprouted spelt (not gluten-free), cassava flour, or whole wheat can all work—choose what you tolerate and prefer.
Oil-free option: omit the oil and increase the water to ½ cup. The cornbread will be slightly less moist, which can be useful if you plan to use it for stuffing or dunking into chili.
Nutrition
Calories: 222 kcal
Carbohydrates: 35 g
Protein: 4 g
Fat: 8 g
Sodium: 304 mg
Fiber: 3 g
Sugar: 8 g
Note
Nutrition estimates were calculated with online tools; for the most accurate information, calculate nutrition using the exact ingredients you use.