Gluten-free Vegan Cornbread with Puréed Corn Kernels

square cornbread, on a wooden board, cut into 9 even slices.

5 from 16 votes

Gluten-free Vegan Cornbread with Puréed Corn Kernels

Oven baked vegan and gluten-free recipe uses puréed corn kernels for a moist and delicious cornbread. Use it as a side dish, in your stuffing or for an easy grab and go breakfast.

Prep Time5

Cook Time35

Additional Time10

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 222kcal

Author: Debra Klein

Equipment

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

Blend defrosted corn* with water and oil in blender or food processor until smooth. Add in maple syrup, apple cider vinegar and ground flax and blend again. Let sit for 10 minutes, while prepping pan and gathering dry ingredients.
Preheat oven to 375. Line 8 x 8 pan with unbleached parchment paper. OR, grease 8" cast iron skillet with 1 Tablespoon olive or avocado oil and place in oven while it's heating up.
In a medium sized bowl, mix together Flour, cornmeal, baking powder, baking soda and salt.
Pour corn mixture into dry ingredients and mix by hand until JUST COMBINED.
Pour batter into prepared pan. Bake 35 minutes, until toothpick comes out clean and top is golden and cracked . It may need 3-5 more minutes, depending on your oven.
If you lined your dish with parchment, carefully lift out and transfer to wire rack to cool.Cool completely before cutting.
Store at room temp, 5 days, in the fridge up to a week or freeze for up to 3 months.

Notes

CORN: If you didn't leave the corn out to defrost ahead of time, simply put it in a colander and rinse with warm (not hot) water until defrosted.

If you like a sweeter cornbread, add an additional 2 Tablespoons sweetener of choice. I like it just fine without the extra.

FLOUR: I used gluten-free 1-to-1 in the photos. I've also made this with sprouted spelt (my favorite--but not gluten-free), and cassava flour (also very good if you need it to be gluten-free). Whole wheat flour will work well too. Use whatever flour you generally use for baked goods, you know you tolerate well, and you have on hand.

CORNMEAL: Buy stone ground non-GMO if you can. If you like a more gritty texture, use coarse ground. I like a smoother texture so I used fine ground.

OIL FREE: You can omit the oil and increase the water to ½ cup. I thought it was a little less moist----which would be perfect if you're making stuffing with the cornbread, or using it to dunk into your chili.

Nutrition