This delicious cornbread is super fluffy, crumbly, and moist! It’s also not overly sweet, but just enough to satisfy a sweet craving and goes perfectly with savory dishes.

Cornbread [Vegan, Gluten-Free]



Cooking Time




  • 1 cup polenta or medium ground cornmeal
  • 1/2 cup brown rice flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 2 flax eggs (mix 2 tablespoons ground flax seeds with 6 tablespoons water)
  • 1 cup plain non-dairy or organic yogurt
  • 4 tablespoons non-dairy milk
  • 1/4 cup coconut oil melted
  • 1 teaspoon dried thyme (optional)


  1. To make the flax eggs: mix the ground flax seeds with water, stir, and let it sit for 10 minutes or longer to thicken.
  2. Add the first 4 ingredients to a large bowl. Make a well in the middle and add the flax eggs and remaining ingredients. Stir gently to combine evenly.
  3. Preheat the oven to 375°F and let the batter rest in the meantime to absorb more of the moisture.
  4. Grease an 8-inch cast-iron skillet or baking dish with a bit of coconut oil and pour in the mixture. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean.
  5. Let it cool for 10 minutes and enjoy!


Store covered at room temperature for 2-3 days or in the fridge for up to a week.