This easy vegan corn bread is perfect for anyone looking for a delicious, wheat-free treat. It’s moist, flavorful, and comes together quickly with simple ingredients you probably already have on hand.
Prep Time10 min
Cook Time25 min
Total Time35 min
Difficulty
Medium
Cooking Tips You Should Know
Use fresh or frozen corn to add extra texture and sweetness.
Don’t overmix the batter; stir just until combined for a tender crumb.
Preheat your oven well to ensure even baking and a nice golden crust.
Ingredients
0/9
Why This Dish Is So Satisfying
This bread is a wonderful option for those avoiding wheat but still craving a classic cornbread taste. It’s naturally vegan, moist, and has a slightly sweet, comforting flavor. Plus, it’s easy to make with simple ingredients you might already have on hand.
Step 1
Lightly heat your oven to 375°F (190°C) and grease a loaf pan to get it ready. In a small bowl, soak the chia seeds in warm water for about 5 minutes, then drain off any extra liquid. Next, pop the soaked chia seeds into a blender and blend until smooth. Add the sucanat and agave nectar, then blend everything again until it’s nicely combined.
Step 2
In a large bowl, sift together the cornmeal, spelt flour, baking powder, and salt. Stir in the frozen corn kernels along with the chia seed mixture until everything is well mixed. Pour the batter into your prepared loaf pan and slide it into the oven.
Step 3
Bake for around 25 to 30 minutes, checking by inserting a toothpick in the center—it should come out clean when it’s done. Let the cornbread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
61
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Simple Serving Suggestions
Enjoy this bread warm with a drizzle of vegan butter or maple syrup. It pairs beautifully with chili, soups, or a fresh salad. You can also slice it to make savory sandwiches or toast it for breakfast.
Food Storage Guide
Store the bread in an airtight container at room temperature for up to three days. For longer freshness, wrap it tightly and freeze for up to one month. Reheat gently in the oven or toaster before serving.
Frequently Asked Questions
Can I use regular flour instead of spelt flour?
Yes, you can substitute with all-purpose or whole wheat flour, but the texture may vary slightly.
How do chia seeds work in this recipe?
They act as an egg substitute by creating a gel-like consistency when soaked, helping bind the ingredients.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels work well; just make sure to drain any excess moisture before adding.
Is sucanat necessary, or can I use another sweetener?
You can replace sucanat with brown sugar, coconut sugar, or a similar natural sweetener.
How do I know when the bread is fully baked?
Insert a toothpick in the center; it should come out clean or with just a few crumbs attached.
Can I make this cornbread gluten-free?
To make it gluten-free, replace spelt flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
What is the best way to store leftover bread?
Store it in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Can I freeze the cornbread?
Yes, wrap it tightly and freeze for up to 3 months; thaw before serving.
This hearty stew is bursting with warm spices and tender beef, perfect for cozy evenings. It’s an easy way to bring a taste of North Africa to your ...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
