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Vegan option, GFO, freezer friendly, leftovers friendly

Perfect on its own with some butter, and even better on the side of some Mexican Chilli. I also love this cornbread toasted and served with some avocado and a fried egg for breakfast. This cornbread is slightly spiced, delicious and perfectly crumbly. I've made a non vegan version, but included easy vegan substitutes. Here I've made loaves, but the same recipe would work in muffin form too.

Makes 2 loaves.

  • 100g butter or nuttlex, melted

  • 1/4 cup olive oil

  • 3 eggs or ¼ cup extra non dairy milk

  • 1 1/4 cup buttermilk (or milk plus 2 tsp lemon juice)- use non dairy milk if vegan

  • 3 cobs of corn worth of kernels, or two cans of tinned corn

  • 1/4 cup white or caster sugar

  • 2 cups self raising flour (can use GF self raising flour)

  • 1 1/2 cup instant polenta/cornmeal

  • 2 tsp salt

  • 2 heaped tbsp jalapeños, chopped

  • 3 tbsp worth of chopped coriander (optional, but delicious)

  • cheddar cheese or nutritional yeast to top

  • pumpkin or sunflower seeds to top (optional)


  1. Preheat oven to 200 degrees celsius.

  2. Combine all wet ingredients in a large bowl and whisk to combine. Add dries and stir gently until just combined.

  3. Pour mix into loaf tins lined with baking paper. Top each with a handful of cheese and pumpkin seeds. Bake for about 30 minutes, or until golden and a knife comes out clean.

  4. Let the loaf cool before slicing.