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This southern girl loves her cornbread. It is the cornerstone of southern cooking, and one of the most comforting foods I can think of eating. When I tell people that I’m a vegan from the South, they often assume that I have given up all southern staples. I have come to expect people to ask me how I possibly eat anything when I visit my family in Georgia. Of course the South, like much of the country, has changed a lot in recent years.

As medical costs rise, and obesity skyrockets, there is another phenomenon happening. Americans are becoming more interested in plant-based and vegan eating, and proactively taking charge of their health. Even down south in Atlanta, GA. I can’t speak for the rest of the state, but when I visit home I feel like I have plenty of vegan options. Even my favorite pizza place, Mellow Mushroom, has vegan and gluten-free pizza. When I first noticed marinated tempeh, tofu, Daiya cheese, and gluten-free crust on their menu, I nearly fell out of my chair! Times are a-changin’.

Which brings me back to my gluten-free AND vegan cornbread. Most southerners, while they may know about veganism and gluten sensitivity, would probably deny that a delicious cornbread could be made without eggs, milk, and white flour. Before I became vegan I never thought it could be done. Thankfully it can!

This is the third vegan cornbread recipe I’ve posted on the blog, and by far the easiest to make. It’s also remarkably delicious, fluffy, and moist. All you need are almonds, cornmeal, and a couple of other staple ingredients, and you’ve got yourself a delicious comforting southern treat. Enjoy alongside vegan gumbo, vegan chili, or coconut black bean soup for a truly spectacular meal!

5 from 1 vote

Gluten-free & Vegan Cornbread {with Blue Corn}

By: Jenné
This recipe is adapted from one that I found on the internet when searching for gluten-free vegan cornbread to make for a friend's party. The original recipe was even easier, but I think mine is much tastier, and more like real down home cornbread! I like to use Arrowhead Mills organic yellow or blue (like in the photos and the video) cornmeal. This cornmeal has a fine ground, which I prefer. Double the recipe for a larger batch.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4


  • ¾ cup organic cornmeal, use a fine ground, yellow or blue
  • ¼ cup sugar
  • ½ tsp sea salt
  • ½ tbsp baking powder
  • ½ tbsp arrowroot powder, or organic cornstarch
  • ½ cup raw almonds
  • ¾ cup warm water
  • 2 Tbsp olive oil, or any other kind
  • 1 tsp apple cider vinegar
  • Instructions


  • Preheat oven to 400°. Don't worry about greasing the baking dish (a small 6x8 baking dish is ideal; double the recipe for any dish larger than 8x8).
  • Combine the cornmeal, sugar, salt, baking powder, and arrowroot in a mixing bowl and stir well.
  • Add the almonds to a blender and blend until they're powder.
  • Add the warm water to the almond flour, and blend again until smooth.
  • Pour the almond milk/flour mixture into the bowl with the dry ingredients.
  • Then add the oil and apple cider vinegar.
  • Stir to combine, then pour into the baking dish and bake for 20 minutes.
  • Let it cool for about 10 minutes before devouring : )
Like this recipe? Rate and comment below!


About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. Thank you for this fabulous Vegan Cornbread recipe. I have a bag of blue corn meal and can’t wait to make this recipe. I have plenty of lentils on hand. I am sure the lentils will go well with the cornbread. I love your blog!

    1. Oh Gina! I think the lentils will go perfectly with that cornbread. Enjoy 🙂 Thanks for commenting!! xo