Cornbread and Chili go together like peanut butter and jelly, and this time of year goes hand-in-hand with delicious soups and stews.
Traditionally, this southern baked good is made with vegetable oil, white flour, sugar, eggs, and buttermilk. If you are sensitive or intolerant to any of these foods (or simply trying to upgrade your nutrition to less inflammatory ingredients), you might have a bad case of FOMO (fear of missing out).
Try this gluten-free vegan variation instead! The result is a fluffy texture and amazing taste reminiscent of the real thing.
Gluten-Free Vegan Cornbread
Equipment
- 8-by-8-inch baking dish
- electric mixer
Ingredients
- 2 flax eggs (2 tablespoons ground flax + 4 tablespoons water)
- ¾ cup full-fat coconut milk or unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 cup cornmeal
- 1 cup almond flour
- ⅓ cup coconut sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup or coconut nectar
Instructions
- Preheat the oven to 350°F. Line an 8-by-8-inch baking dish with parchment paper.
- In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
- In a separate small bowl, combine the coconut milk and vinegar. Whisk and set aside.
- In a large bowl or stand mixer, mix the cornmeal, almond flour, coconut sugar, baking powder, baking soda, and salt. Stir to combine. To the bowl with the coconut milk and vinegar, add the flax eggs, coconut oil, and maple syrup. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Transfer the batter to the baking dish.
- Bake for 27 to 30 minutes or until golden brown and toothpick inserted in its center comes out clean. Allow the cornbread to completely cool in the baking dish for at least 1 hour.
