Super moist and slightly sweet, this gluten free cornbread will quickly become your new favorite. Made with vegan sour cream and creamed corn, this recipe guarantees tasty, fluffy, and extra moist cornbread that everyone will love.
Ingredients
- 3 large eggs
- 1 cup vegan sour cream*
- ½ cup refined coconut oil melted
- ⅓ cup honey
- 1 cup gluten free flour
- 1 cup yellow corn meal
- ½ cup nutritional yeast
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 8.25oz can cream style corn (a little over 1 cup)
Instructions
- Preheat oven to 350F and line a 9” x 9” square pan with parchment paper or grease with dairy-free butter or coconut oil.
- In a medium-size bowl, beat eggs. Follow by whisking in the sour cream, melted coconut oil, and honey.
- In a separate bowl, combine flour, corn meal, nutritional yeast, baking powder, baking soda and salt. Whisk dry ingredients until well blended and there are no lumps.
- Blend dry ingredients into wet ingredients until just combined.
- Stir in the entire can of creamed corn until evenly distributed- do not over mix!
- Pour batter into the parchment-lined 9” x 9” square pan and spread in an even layer using a spatula.
- Move to the oven and bake at 350F for 40-45 minutes, or until a toothpick inserted comes out crumb-free.
Notes
Recipe Modifications:
- *I have found the best texture for this gluten free cornbread when you use homemade vegan sour cream. For this, blend together 2 cups soaked cashews (soaked overnight or bring to a boil and simmer for approx. 20 min), 1 cup water, ¾ cup lemon juice, ½ tsp salt and 1 tbsp nutritional yeast in a high-powered blender until completely smooth. This will make more than 1 cup so make sure to measure before adding to the batter!
- To make this cornbread more savory, try adding in chopped scallions or cheddar cheese.
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