Straightforward Corn Free Cornbread (Vegan, Grain-Free)

Golden, tender cornbread flavor—without a kernel of corn! This straightforward chickpea flour cornbread is mixed in one bowl and has 7 grams of plant-based protein per generous piece. It is also vegan, gluten-free, grain-free and oil-free.

Straightforward Corn-Free Cornbread Made with Chickpea Flour

My go-to cornbread contains no corn—or any other grain—at all. Instead, it begins with one of my most reliable baking ingredients: chickpea flour.

Chickpea flour has a naturally earthy flavor that is surprisingly similar to cornmeal in savory baked goods. Pumpkin purée supplies the golden color, subtle vegetal sweetness and moisture that bring everything together. The result is a tender, satisfying bread that tastes, honest to goodness, like cornbread.

This corn free cornbread is especially useful for anyone who cannot eat corn, but it has plenty to offer beyond its allergy-friendly credentials. It is mixed in one bowl, made entirely from pantry ingredients and delivers 7 grams of protein in every generous piece. Serve it with chili, soup or stew—or warm it up for breakfast and add a little maple syrup or jam. I happen to love the sweet-savory combination.

Why You’ll Love This Recipe

• High in plant-based protein:Each generous piece has 7 grams of protein. Only 135 calories per generous piece, too.
• No corn or cornmeal:Chickpea flour and pumpkin create remarkably convincing cornbread flavor and color.
• Vegan (egg free, dairy free):No eggs or dairy (e.g., milk, sour cream) are needed.
• Gluten-free and grain-free:Chickpea flour replaces both conventional flour and cornmeal.
• Oil-free:Pumpkin keeps the crumb pleasantly moist and tender, no need for oils or butter, such as coconut oil or avocado oil.
• One-bowl preparation:The batter takes only a few minutes to mix in one large bowl, no need for separate bowls.
• Allergy-friendly:The recipe can be nut-free and seed-free when made with an appropriate nondairy, nut free or seed free milk.
• Versatile:Serve it with savory meals, enjoy it for breakfast or use it to make cornbread stuffing.

Ingredients for Corn-Free Cornbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Chickpea flour:The essential ingredient in this recipe. It functions as the flour, the cornmeal stand-in and the egg replacement, giving the bread flavor, structure and protein.
• Baking powder:Provides the lift. Use a corn-free baking powder to make sure the recipe is 100% corn-free. Choose certified gluten-free baking powder when needed. If you do not need the recipe gluten-free or grain-free, use regular baking powder.
• Ground cumin:A small amount deepens the earthy, cornmeal-like flavor without making the bread taste strongly of cumin. You can omit it for a more neutral bread.
• Salt:Balances the flavors. It can be reduced or omitted according to taste and dietary needs. Use regular salt or sea salt.
• Nondairy milk:Supplies the primary moisture. I used unsweetened almond milk in my original testing, but soy, cashew and hemp milk also work. Choose a nut-free or seed-free option when required.
• Pumpkin purée:Adds a sunny golden color, mild sweetness and moisture, plus a boost of potassium. Be sure to use plain pumpkin purée, not pumpkin pie filling.
• Maple syrup:Adds just enough sweetness to create classic cornbread balance without making the bread taste like cake.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Prepare the Oven and Pan.Preheat the oven to350°F (180°C). Lightly spray or grease an 8-inch square baking pan. Line it with parchment paper, leaving an overhang on two opposite sides for straightforward removal.

1. Combine the Dry Ingredients. In a large mixing bowl, whisk the chickpea flour, baking powder, cumin and salt until evenly combined. Break up any visible lumps of chickpea flour as you whisk.

1. Finish the Batter. Add the wet ingredients (nondairy milk, pumpkin purée and maple syrup ) to the dry ingredients. Whisk until the batter is completely blended and smooth. The batter should be loose and pourable, not stiff or paste-like.

1. Add to Pan.Pour the batter into the prepared pan and smooth the surface.

1. Bake and Cool.Bake for 28 to 33 minutes, until the bread is golden brown at the edges, the surface appears dry and a toothpick inserted near the center comes out with a few moist crumbs attached. Cool the bread in the pan for at least 10 minutes. Lift it from the pan using the parchment overhang, then cut it into pieces, lift with spatula and serve warm—or let it cool completely for the cleanest slices.

Taste and Texture

Chickpea flour gives this gluten-free cornbread a pleasantly earthy flavor reminiscent of traditional cornbread, while pumpkin contributes mild sweetness and a golden hue. The cumin is subtle, but it helps nudge the flavor further into savory cornbread territory.

The crumb is moist, tender and substantial rather than cakey. It holds together well enough for slicing, dipping and crumbling into stuffing, with the satisfying heft you expect from a good skillet-style cornbread.

Storage for Corn-Free Cornbread

Allow the bread to cool completely before storing it.

• Room temperature:Store in an airtight container at cool room temperature for up to 2 days.
• Refrigerator:Store in the fridge in an airtight container for up to 1 week.
• Freezer:Freeze the cooled bread in an airtight container for up to 6 months. Individual pieces can be wrapped (in plastic wrap) separately for straightforward thawing.

Flavor Variations

• More neutral cornbread:Omit the cumin if you want a mild bread that moves easily between sweet and savory toppings.
• Sweet breakfast serving:Omit the cumin and serve the bread warm with maple syrup, fruit preserves or your go-to vegan butter. Or try myBlueberry Chickpea Flour Skillet Bread, which is a variation of this recipe.
• Savory serving:Keep the cumin and pair the bread with chili, curry, beans, soups or vegetable stews.

Serving Suggestions

Serve this cornbread:

• Alongside chili, soup, curry or stew
• With baked beans or smoky lentils
• Warmed for breakfast with maple syrup or jam
• As a filling afternoon snack
• On a vegan Thanksgiving table
• In myVegan No-Corn Cornbread Stuffing

Tips for Success

• Use an8-inch (20 cm) square pan. A larger pan will produce a thinner bread that bakes more quickly and may appear flat. You can also use an 8-inch cast iron skillet or 9-inch round baking dish.
• Check that your baking powder is fresh. Weak or expired baking powder can prevent the bread from rising properly.
• For a true corn-allergy-friendly bread, use baking powder specifically labeled corn-free.
• Whisk the chickpea flour thoroughly so no dry lumps remain.
• The finished batter should be smooth and pourable. If it resembles a stiff paste, you may have mis-measured the dry ingredients. Add more liquid to make a smooth batter.
• Do not remove the bread from the oven while the center still looks wet. It should be set and a toothpick should emerge with only moist crumbs.
• Avoid overbaking, which can dry the crumb.
• Let the bread cool for at least 10 minutes before removing it from the pan. It will continue to set as it cools.

Ingredient Substitutions

• Chickpea flour:I do not recommend replacing the chickpea flour. Its binding and structural properties are essential to this egg-free recipe, and other gluten-free flours (e.g., coconut flour, almond flour, gluten-free all purpose flour) will not behave the same way.
• Nondairy milk:Almond milk, soy milk, cashew milk and hemp milk can be used. A reader also asked about unsweetened vanilla almond milk, which will work if you do not mind its slight vanilla flavored added sweetness.
• Pumpkin purée:Use an equal amount of smooth cooked carrot purée, butternut squash purée, or acorn squash purée.
• Maple syrup:Replace it with an equal amount of another liquid sweetener, such as agave nectar, date syrup or brown rice syrup. An equal amount of granulated sugar can also be used; add 1 tablespoon of water or additional nondairy milk with it.
• Ground cumin:Omit it for a more neutral flavor. No other adjustment is required.
• Salt:Reduce or omit the salt according to taste and dietary needs.
• Baking powder:Do not omit the baking powder. For a corn allergy, use a commercial corn-free baking powder (do not assume that all gluten-free baking powders are also corn-free).

Frequently Asked Questions (FAQS)

The bread contains no corn or cornmeal. However, some brands of baking powder contain cornstarch. If you are baking for someone with a corn allergy, check every label and use baking powder specifically identified as corn-free.

No. Chickpea flour has an earthy quality in savory baking, but the pumpkin, maple syrup and cumin balance it beautifully. The finished bread tastes much more like cornbread than chickpeas.

The pumpkin flavor is very mild. Its main jobs are to provide moisture, color and a touch of vegetal sweetness. It does not make the bread taste like pumpkin bread.

No. Chickpea flour is made from legumes, which are not part of the Paleo diet.

Yes. The batter rises especially well in muffin cups. Fill 8 muffin cups in a standard size muffin tin (lined with liners) and bake at the same temperature for 18 to 22 minutes.

Some of the earliest comments refer to a previous version of the recipe that contained oil. Follow the current recipe card, which is the updated oil-free formula.

Yes. The bread keeps well and slices especially cleanly once completely cooled. Store it in an airtight container at cool room temperature for up to 2 days, refrigerate it for up to 1 week or freeze it for up to 6 months.

For more chickpea flour recipe, be sure to check my roundup of more than115 Vegan, Gluten-Free Chickpea Flour Recipes!.