Corny Corn Bread (Vegan and Wheat-Free)

Corny Corn Bread (Vegan and Wheat-Free)

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ChrissyintheKitchen 10

"This corny corn bread is vegan and wheat-free. We like these with jam or honey. Yum!"
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40 m servings 210 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
  2. Soak chia seeds in warm water in a bowl for 5 minutes; drain.
  3. Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
  4. Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.



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