-
-
My review
Gluten-Free Vegan Cornbread
csosa
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 270Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
- 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.
Footnotes
- 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
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
1/4/2018
Light, fluffy, and not dense at all! A little too much maple flavor for our taste so I'll cut back next time. Easy fix!