Vegan & Gluten-Free Hot Water Cornbread

gluten-free cornbread recipe feature

It’s perfect for all our allergy-sensitivities. And we gave it a new name…Vegan & Gluten-Free Hot Water Cornbread.


  • 2 cups Cornmeal, yellow
  • 2 cups Water, boiling
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Canola Oil


  1. About 30 minutes before mealtime, heat 2 cups of water to boiling.
  2. Measure out 2 cups cornmeal, add 2 teaspoons Baking Powder and 1/2 teaspoon Salt. Mix together.
  3. Add 1 cup boiling (or still very hot) water and stir.
  4. Continue adding hot water in small amounts and stirring, until all the cornmeal mixture is damp. You may not use all the water, but that is ok.
  5. Set aside for about 15 to 20 minutes and let the cornmeal absorb the water.
  6. Put about 1/4 inch of Canola Oil in a large skillet over medium heat.
  7. Pour off and discard any un-absorbed water from the cornmeal mixture.
  8. Pour a little bit of the hot oil into the cornmeal mixture and stir–careful to not touch the hot oil.
  9. Spoon about 1/3 to 1/2-cup blobs of cornmeal mixture into hot oil.
  10. When the edges begin to turn golden, carefully turn over the patties (I use two spatulas, to keep from splashing the hot oil.)
  11. Cook for a couple of minutes, then check to see if the second side has browned. The time will vary, depending on how hot your oil is.
  12. Remove to paper towel-covered plate to drain, then serve and enjoy.

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