Gluten-Free Vegan Cornbread

2 made it | 1 reviews | 1 photos

Recipe by: 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!"

Directions

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.

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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.