THE RECIPE JOURNAL · Side Dish
Tasty Vegan Corn Bread Made with No Wheat
This delicious vegan corn bread is perfect for those looking for a wheat-free option that's both fluffy and flavorful. Easy to make and packed with wholesome ingredients, it’s sure to be a hit at any meal or snack time.
FROM THE KITCHEN • Tasty Vegan Corn Bread Made with No Wheat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by preheating your oven to 375°F (190°C) and lightly grease a loaf pan. In a small bowl, soak the chia seeds in warm water for about 5 minutes, then drain off any excess liquid. Next, pop the soaked chia seeds into a blender and blend until smooth. Add the sucanat and agave nectar, and blend again until everything is well combined.
02
Step 2
In a large bowl, sift together the cornmeal, spelt flour, baking powder, and salt. Stir in the frozen corn kernels, then pour in the chia seed mixture. Give everything a good mix until just combined, then pour the batter into your prepared loaf pan.
03
Step 3
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Why you’ll love it
This bread is light, moist, and naturally sweet from the corn. It’s perfect for those avoiding wheat but still wanting a comforting, homemade treat. Plus, it’s easy to make and uses simple ingredients you probably have on hand.
How to serve
Serve warm with a pat of vegan butter or drizzle with maple syrup for a sweet touch. It also pairs wonderfully with chili, soups, or a fresh salad for a satisfying meal.
Storage & leftovers
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to one month. Reheat gently in the oven or toaster before serving.
