Comments on: Best Vegan Gluten-Free Cornbread (Oil-free)

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Thu, 06 Oct 2022 19:44:09 +0000

In reply to Randy.

So very happy to hear this Randy, thank you!

By: Randy

Randy — Thu, 06 Oct 2022 19:27:08 +0000

This is my go to cornbread recipe. It has not failed me yet.
In general, I don’t use coconut milk or cream, unless I’m making a Thai recipe. Instead I make cashew cream and use that as a substitute. I’m sure the flavors are super wonderful with the coconut milk but the flavors with cashew cream are super wonderful as well.
Plus, any time I can use my cast iron skillet in the oven is a plus.
Thanks

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Wed, 19 Jan 2022 19:53:13 +0000

In reply to TW.

Thank you so much!! I don’t think that would work the same, as it is much finer ground and it likely make the cornbread very dry.

By: TW

TW — Tue, 18 Jan 2022 23:24:02 +0000

Recently found your site. I’ve enjoyed some of your other recipes. Thank you!
Could I use masa instead of cornmeal? Do you think it would come out the same (or close)??

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Sun, 25 Oct 2020 19:00:25 +0000

In reply to Scott.

You could do homemade cashew milk. Do you have a vitamix? Blend up 1/2 cup of raw cashews with 1 1/2 cups filtered water until smooth and no bits remain. Happens quickly in a vitamix. Then measure out the correct weight of milk called for. This should yield similar results. Let me know if you try it!

By: Scott

Scott — Sun, 25 Oct 2020 18:41:43 +0000

What, if possible, could replace the coconut milk? I am watching my Sat Fat intake.

By: Belen

Belen — Thu, 24 Sep 2020 21:46:18 +0000

My whole family LOVED this recipe. I made them as muffins in a silicone muffin holder, and I popped them right out when they had cooled.
My daughter liked that she could actually taste the corn. I have been dairy free and gf for years, and just recently stopped using any extracted oil, butter etc. in my foods. Thank you so very much for this recipe. I can’t wait to try more.

By: brandi.doming@yahoo.com

brandi.doming@yahoo.com — Tue, 22 Sep 2020 23:03:37 +0000

In reply to Nina.

Awww you are just the sweetest Nina, thank you so much! I’m so happy this is the cornbread you finally loved! Yes, the pecans add a natural butteriness and mild sweetness and coconut milk makes it richer. I know exactly what taste you are referring too as well and it’s all the gross oil that is typically in cornbread, as well as a high ratio of cornmeal! It’s fatty but doesn’t do anything for the flavor of the cornmeal, so it just leaves a weird aftertaste. Using part pecans, oat and cornmeal, you get a much better balance of flavors!

By: Nina

Nina — Tue, 22 Sep 2020 23:00:16 +0000

Every cornbread recipe I’ve ever tried, has a weird aftertaste. I figured that’s just the taste of corn meal and I’m just not a big fan? Then, I came across your recipe and just had to try it since everything you create is genius. I figured there would be a chance it would taste better. Sure enough, you NAILED it! No weird aftertaste! Maybe it’s the pecans? Or a combination of that with the lite coconut milk? I don’t know what it is, but the recipe is perfect. I’ve been making it now for a couple years. I’ve finally ordered a cast iron skillet that comes this weekend. I’m excited to get to try your cornbread in it!!

By: Laura Harney

Laura Harney — Sat, 13 Jun 2020 22:49:19 +0000

Hi Brandi!
Could I sub sunflower seeds or another nut for the pecans? Thanks!