Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

I'm always looking for traditional foods I can make when my mom comes over for dinner. She is on a very strict gluten-free, vegan diet so there are not a lot of options that are simple or cheap. This cornbread turned out a little dense but soft, kind of like the outside of a tamale with a semi-crisp crust. The whole family enjoyed it!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.

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  • Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.

  • Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Cook's Notes:

Try to not use virgin olive oil as the strong flavor will be evident in the finished product.

Soy milk may be substituted for almond milk, if desired.

A sugar substitute may be used in place of white sugar.

If the cornbread doesn't need to be vegan, butter, yogurt, and honey can be used instead of oil, almond milk, and maple syrup respectively.

Nutrition Facts

270 calories; protein 2.8g; carbohydrates 32.6g; fat 15.1g; sodium 276.6mg. Full Nutrition
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