Gluten Free Cornbread
QUICK & EASY
Why You'll Love It!
• Vegan and gluten free friendly for a dietary friendly cornbread • A little sweet, a little savory, and a whole lot of texture! • Pairs perfectly with chili, soups and stews • Adds a pop of golden color to your holiday table
What You Need
For the best vegan cornbread you need cornmeal, gluten free flour blend, oat flour, oil, non-dairy milk, apple cider vinegar, sugar, unsweetened apple sauce, baking powder, baking soda, and salt.
In a glass measuring cup, add milk and apple cider vinegar. Let sit for 3-5 minutes.
Meanwhile, in a large bowl whisk together cornmeal, GF flour, oat flour, sugar, baking powder, baking soda and salt.
Add applesauce, milk-vinegar mix and oil into the large bowl of dry ingredients, using a large whisk to gently combine.
Pour batter into the prepared baking dish. Bake at 400ºF for 20-25 minute or until edges are golden.
Allow cornbread to cool for at least 20 minutes before cutting into. Cut into 9 for larger squares or into 16 for smaller.
Cornbread is delicious with chili, and makes a great holiday side dish for Thanksgiving or Christmas!
This gluten-free cornbread is even great the next day. Store it in an airtight container in the fridge for up to 4 days. Just pop it in the microwave for a few seconds to warm through.
Some of my favorite dishes to pair it with include butternut squash chili or white bean and kale soup.
A simple, easy, and quick side dish recipe!