For a while, I’ve had a hankering for cornbread. I have never really done much baking, but know cornbread is a fairly easy recipe when it comes to bread since no yeast or kneading is involved.
After searching through many recipes, both online and in cookbooks, I was shocked to find that most recipes use wheat flour and cornmeal. I’m pretty sure most of the cornbread I’ve ever eaten has been 100% corn. I was inspired to create my own vegan, gluten-free cornbread.
Can you believe it turned out great on my very first try? I have since made it 4 or 5 more times, as it’s so healthy and delicious. So to save everyone else the trouble, I wanted to share my recipe with all of you.
Ingredients:
- 3 cups cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup olive oil (or melted coconut)
- 2 tablespoons maple syrup (or agave)
- 2 cups almond milk (or 1/2 c tahini mixed with 1.5 c water)
- 2 teaspoons apple cider vinegar
Directions
Mix vinegar and milk together in a large mixing bowl. Combine the cornmeal, baking powder, and salt in another bowl or right in the baking dish. Add the oil and maple syrup to the milk and vinegar and whisk until foamy and bubbly. Mix this into the dry ingredients and add to an 8 x 8 Pyrex baking dish or 10″ cast iron skillet. Cook in a preheated 350 degree oven for 30 -35 minutes, then cool on a rack for 10 -15 minutes. It’s especially great with soup or chili, but also try it with hummus or peanut butter. Yum!
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