I feel like cornbread is the underdog of side dishes. Many people favor biscuits or dinner rolls over cornbread, saying that cornbread is too dry and bland. However, I’d like to make an argument in favor of cornbread. When prepared correctly, it has a delicous buttery flavor, with just a hint of sweetness. Adding different herbs can also take it up a notch! It also pairs perfectly with chili, gravy, and anything else that needs to be soaked up.
The only factor working against cornbread is that it’s not the healthiest. It’s usually full of refined flour and sugar, which aren’t exactly superfoods. However, when you look at the actual definition of cornbread, it’s described as “a type of bread made from cornmeal and typically leavened without yeast.” There is no mention of flour, sugar, or any other unhealthy ingredients. If you strip cornbread down to it’s roots, it’s actually a decently healthy side dish. But is it possible for cornbread to be both healthy and delicious?
I decided to explore this question by setting out to develop a vegan and gluten-free cornbread recipe that was still packed with flavor. To do this, I swapped out white flour for whole grain oat flour, white sugar for pure maple syrup, and regular butter for vegan butter. I also added my favorite herb, rosemary. After a little tinkering with the proportions, I was able to come up with a cornbread muffin recipe that perfectly balanced nutrition with taste!
Because it’s in muffin form, this recipe is perfect for meal prep. It’s also a great side for chili, roasts, and other comfort foods. Looking for something to pair this cornbread with? Try out this vegan pumpkin walnut chili!
Rosemary Cornbread Muffins (Vegan/Gluten-Free)
These rosemary cornbread muffins are vegan and gluten-free, but still packed with flavor. They're the perfect side for chili, roasts, and other hearty favorites!
- 2 tbsp ground flax + 6 tbsp water
- 1 cup oat flour
- 1 cup corn meal
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 tsp dried rosemary
- 1/2 cup pure maple syrup
- 3/4 cup plain almond milk
- 2 tbsp vegan butter melted
Preheat oven to 400°F. Grease a 12-cup muffin tin and set aside.
Stir together ground flax and water and set aside to thicken for 5-10 minutes.
In a large bowl, combine oat flour, corn meal, baking powder, salt, and rosemary.
In another bowl, whisk together the flax “eggs,” maple syrup, almond milk, and melted butter until smooth.
Whisk the wet ingredients into the dry, mixing until combined.
Divide batter evenly between 9 cups of the prepared muffin pan, filling each cup about 3/4 of the way full.
Bake for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean.