Make Vegan Cornbread for Thanksgiving or your next cookout.
Not only is it perfect for your vegan friends. It’s a delicious gluten free cornbread for those avoiding wheat flour or anything containing gluten.
No one will guess that this moist gluten free cornbread recipe is dairy free and egg free, too!
Besides it being the perfect allergy free accompaniment to whatever you’re grilling up, what makes this vegan cornbread recipe so different is the addition of fresh rosemary.
Not only does it add a unique taste, it’s a terrific way to use up all that rosemary you have growing in your kitchen garden.
What makes this gluten free cornbread so moist?
Don’t tell anyone that big secret ingredient in this eggless cornbread is tofu.
Yes, you read that right. My gluten free vegan cornbread recipe uses tofu to make a dense, moist bread for eating straight out of the pan or for a holiday vegan stuffing.
Well, maybe it’s OK to tell your vegan friends who cook with tofu. They love tofu and use it all the time.
But tell them that the cornbread is dairy free, gluten free, egg free or just plain yummy and they’ll scarf it down, no questions asked!
Vegan cornbread stuffing for Thanksgiving
I know that the Thanksgiving holiday is especially hard for anyone who’s gluten free, has food allergies, or is just trying to eat in a more wholesome way. It always seems every dish on the holiday table has something in it you have to avoid.
That’s why this gluten free vegan cornbread is safe to use in your stuffing. It's perfect for anyone that's vegan, gluten free, dairy free, or is avoiding eggs.
I love making a southern-style Thanksgiving complete with corn bread stuffing. Unfortunately, most cornbread mixes contain wheat flour and have you adding milk and/or eggs.
Even if you make cornbread from scratch, you’ll be using flour, milk and eggs.
Instead, my Vegan Cornbread with Rosemary recipe uses all-purpose gluten free flour instead of regular flour along with certified gluten free cornmeal.
Flour: My favorite gluten free flour is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which cooks up just like regular flour.
Cornmeal: I also recommend Bob's Red Mill Gluten Free Cornmeal.
(Is cornmeal gluten free? Yes it is, but it could be processed on machinery with gluten containing products. To avoid cross contamination, buy certified gluten free cornmeal.)
Cooking and serving up the vegan cornbread recipe
Cake release: While cooking spray usually works well, Wilton Cake Release always makes sure the cornbread won’t stick to the pan. It’s an amazing product and I use it in much of my baking.
Wilton Cake Release isn’t certified to be gluten free or vegan. There is a risk of cross contamination for gluten in their manufacturing facilities.
But as far as I can tell, there isn’t any gluten or animal products in it per the ingredient label (soybean oil, corn starch, mono and diglycerides, soy lecithin and mixed tocopherols).
It is kind of “fakey” and you may prefer a more natural cooking spray.
Double up: Make up two batches of cornbread! One to use in your gluten free cornbread stuffing. And one to serve up in a pretty ceramic dish right on the table.
Serving tips: Serve this super moist cornbread recipe with your favorite vegan buttery spread.
You can also drizzle the gluten free dairy free cornbread with a some real maple syrup for a dash of sweetness!
More gluten free Thanksgiving recipes
If you love pie, try this Gluten Free Raspberry Pecan Pie. The combination of raspberries and pecans is awesome!
Crockpot Pumpkin Dump Cake Recipe is easy to make with gluten free cake mix and canned pumpkin.
Weight Watchers Pumpkin Mousse is one of my most popular recipes.
This Sugar Free Cranberry Sauce recipe is keto and low carb friendly.
This Gluten Free Dairy Free Pumpkin Pie Recipe is super creamy and decadent!
- Cooking spray or Wilton Cake Release
- 1 cup cornmeal
- 3/4 cup all-purpose gluten free flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon minced fresh rosemary
- 8 ounces firm water-packed tofu, drained
- 5 1/2 tablespoons canola oil
- 1 cup water
- 2 teaspoons maple syrup or agave nectar
- Preheat oven to 350 degrees. Oil or spray an 8x8-inch loaf pan. (Cake release works best to ensure that your cornbread won't stick.)
- In a large bowl, combine the cornmeal, all-purpose gluten-free flour, baking powder, salt, and rosemary. Combine the ingredients well.
- In a separate medium bowl, squeeze the tofu through your hands until it's like scrambled eggs. Then stir in the canola oil, water, and syrup or agave.
- Add the wet mixture to the dry ingredients. Then stir until the batter is just moistened. (The batter will be very dry.)
- Spoon the batter into the oiled pan, Bake for 45-50 minutes until a knife inserted into cornbread comes out clean.
- Cool cornbread in the pan for about 10 minutes. Flip the pan onto a rack and tap the pan to remove the bread from the pan. Cool the bread on a rack for 20 minutes before slicing. Or you can leave the cornbread in the pan and have guests slice from the pan like they would a slice of pie.
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Serving Size:1 slice
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 258mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on November 2, 2012. Updated with new pictures and information.