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Easy Gluten-Free Vegan Cheesy Cornbread

Easy Gluten-Free Vegan Cheesy Cornbread

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This Easy Gluten-Free Vegan Cheesy Cornbread will will be your new favoruti at your dinner table!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 188 kcal

Ingredients
  

  • 1 1/4 cups/150g fine-grain cornmeal polenta
  • 1 cup/ 125g All-Purpose Gluten-Free Flour
  • ½ teaspoon baking soda
  • 1 1/2 teaspoons baking powder gluten-free
  • ¾ teaspoon sea salt
  • ⅓ cup/80g mashed boiled sweet potatoes or pumpkin puree
  • 1 cup/236ml unsweetened almond milk
  • 1 tablespoon of lemon juice
  • ¼ cup/40g melted vegan butter
  • 2 tablespoons coconut sugar
  • 1 tablespoon maple syrup
  • 2 jalapeños de-seeded and finely diced plus slices for the tops or green chilies
  • ½ cup/80g cooked corn kernels
  • ¾ cup/50g vegan cheese shreds I used violife
  • 2 tablespoons vegan butter

Instructions
 

  • Preheat oven to 375F/190C.
  • Mix the almond milk and lemon juice together. Let sit for at least 3 minutes to create vegan buttermilk.
  • In a large bowl, mix all the dry ingredients together. Set aside.
  • In a smaller bowl, mix all the wet ingredients together EXCEPT the final 2 tablespoons of butter. Mix slowly to incorporate, then a bit quicker to mix together properly.
  • Pour the wet ingredients into the dry and mix until combined. Add in the diced jalapeños, corn, and cheese and mix gently.
  • In your cast iron skillet, add the 2 tablespoons of butter. Place the cast iron in your oven and leave it there until the butter is melted and the cast iron is hot about 3-5 minutes. You want the cast iron to be hot so that the dough starts baking the second it hits the cast iron.
  • Remove the cast iron CAREFULLY with an oven mitt, it will be very hot. Spoon the batter into the cast iron and on top of the butter.
  • Add a few thin slices of jalapeño to the top of the cornbread and press down gently. Bake for 25 minutes, until the crust, is golden brown and the butter is bubbling on the sides.
  • Allow to cool slightly, then cut and serve. Enjoy!

Notes

This cornbread will keep well in the fridge for up to 3 days. Reheat in the oven.

Nutrition

Serving: 1sliceSugar: 3.1gFiber: 0.9gCalories: 188kcalFat: 11.1gProtein: 4.1gCarbohydrates: 24.3g
Keyword cornbread, KEYWORD DAIRY FREE, EGG FREE, GLUTEN FREE, SOY FREE, VEGAN, VEGETARIAN, sidedish
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