Today’s recipe is both gluten free AND vegan! Does it get any better? This is, in my estimation, the best cornbread I have ever eaten. Now – my family teases me that I always complement my own food creations (too true… just got called on it this morning with my Vegan Valentines Eggy Breakfast Bread. But, with this recipe, you may find yourself agreeing with me as you indulge in your third or fourth piece…
Gluten Free Sweet Cornbread:
Preheat oven to 400 and spray a 9 x 13 pan or two 9 x 9 pans.
2 cups oat flour
2 cups organic cornmeal
2 tsp. baking powder
1/3 cup coconut oil
1/3 cup applesauce
2/3 cup agave nectar (or honey)
2 cups almond milk
1 tsp. sea salt
3/4 cup frozen corn (optional)
1/2 cup water mixed with 2 tbsp. ground chia seed (allow to sit a few minutes)
1. In a large bowl, stir together dry ingredients
2. In a glass container, put the coconut oil, applesauce and almond milk together – then warm in the microwave until the coconut oil is melted… but you do not want it to be hot. So, just put it in for 30 seconds, stir well, repeat until the coconut oil is melted. Stir in the sweetener once the oil is melted.
3. Mix the wet ingredients (including the chia/water mixture) with the dry ingredients and stir well to combine. At this point, you can add some organic frozen (thawed) corn if you like whole corn in your corn bread.
4. Pour into pan (pans) and bake for 20-25 minutes or until a toothpick inserted into the center of a pan comes out clean.