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overhead of gluten free blueberry cornbread in a cast iron skillet with a slice removed

Vegan & Gluten Free Blueberry Cornbread with Thyme-Honey Butter

  • Author: Lizzy
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Servings 1x
  • Method: Baked
  • Cuisine: American

Description

Fresh corn and blueberries add sweetness and tang to this gluten free and dairy free cornbread. Spread with homemade thyme-honey butter for a comforting treat any time of day. 


Scale

Ingredients

For the cornbread:

  • 2 tablespoons ground flax meal, divided
  • 1 cup + handful blueberries
  • 1/2 cup white rice flour
  • 1/2 cup oat flour
  • 1 cup coarsely ground cornmeal
  • 1/2 tbsp baking powder
  • 1 tsp salt
  • 1 teaspoon baking soda
  • 1/2 tsp xanthan gum
  • 1/4 cup + 1 tbsp honey
  • 1/2 cup vegan butter, melted
  • 1 cup unsweetened almond milk
  • 1 1/2 tbsp lemon juice (freshly squeezed)
  • 1 cup corn kernels, fresh off the cob or frozen and defrosted

For the thyme-honey butter:

  • 6 tbsp butter
  • 1 1/2 tbsp raw local honey
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 335F. Prepare a cast iron skillet or 8×8 inch baking dish by rubbing it with vegan butter or spray oil.
  2. In a small bowl, combine 1 tablespoon flax meal with 2.5 tablespoons water. Let the mixture sit until the flax egg gels.*
  3. Wash and dry the blueberries with a towel. Place the berries in a zip-top bag with the rice flour. Shake the bag until the berries are coated in the flour. 
  4. Combine the remaining flax meal, oat flour, cornmeal, baking powder, salt, baking soda, and xanthan gum in a mixing bowl. 
  5. In a separate bowl, whisk together the honey, butter, almond milk, and lemon juice. 
  6. Add the wet ingredients to the dry ingredients and stir well to combine. 
  7. Fold the corn kernels and 1 cup of the blueberries into the batter. Let the batter sit for 20 minutes to develop body. 
  8. Pour the batter into the prepared skillet or baking dish. Top with remaining handful of blueberries. Bake for 45 minutes, until a toothpick inserted into the center comes out clean and there is not much give to the top when pressed gently. 
  9. To make the thyme-honey butter, add all ingredients to an electric mixer and beat on high speed until fully combined and whipped. 

Notes

To make this 100% vegan, substitute honey with agave nectar!

*Read more about how to make & use flax eggs here.

Keywords: vegan and gluten free blueberry cornbread