If stuffing is a hot topic at your house and you are the gluten-free cook, cornbread is the answer. But, to the GMO-aware, having cornbread on your menu may feel like having Satan himself at your table. Fear not. Bob’s Redmill makes an organic corn flour.
This gluten-free cornbread recipe is as basic as it is easy. I’ll admit, I was rather proud of myself as I pulled it from the oven, perfectly golden with deep crevices ready to soak up honey, butter, or my chili. It was such an excellent dinner companion, I whipped up another batch to use in stuffing. Happy Thanksgiving!
- 1 cup organic corn flour
- 1 cup gluten-free flour
- 4 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 2 eggs, beaten
- 1/4 cup raw honey (if preparing for stuffing, use 2 tablespoons)
- 1/2 cup coconut milk
- 1/2 cup almond or rice milk
- 1/4 cup liquid coconut oil
- 1/2 cup organic corn kernels
- 1/4 cup peppers, chopped
- Pre-heat oven to 400° F.
- Grease a 9×9 square or 9-inch pie pan
- Mix all dry ingredients together
- Make a well in the dry ingredients and add all the wet ingredients and any add-ins.
- Stir mixture until smooth and pour into the baking pan.
- Bake for 25 minutes, or until golden brown.
I originally wanted to make a vegan cornbread, but frankly, I chickened out, imagining uber dry and crumbly results. If you have a vegan cornbread recipe you love, please share!