Description
This vegan, gluten-free cornbread is a healthy, delicious take on traditional cornbread. Easy, one-bowl, and full of nourishing ingredients.
Ingredients
Scale
- 1 cup unsweetened non-dairy milk
- 2 flax eggs (see notes – regular eggs may be used)
- 1 1/4 cups yellow cornmeal
- 3/4 cups oat flour (see notes)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup melted coconut oil (plus more for greasing the pan)
- 1/4 cup pure maple syrup or honey
Instructions
- Preheat the oven to 350 degrees F and grease a 9 inch cast iron skillet, pie tin, or muffin tin with coconut oil.
- Make your flax eggs and let sit for 5 minutes.
- Mix together the cornmeal, oat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the non-dairy milk, flax eggs, vanilla, coconut oil, and maple syrup (or honey). Pour wet ingredients into the dry and give a good, quick stir until everything is just moistened.
- Pour the batter into the skillet, pan, or tin and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for 10 minutes before cutting.
Notes
Flour. I use oat flour, which is just gluten-free oats pulverized in a high-speed blender until made into a flour. Most gluten-free flours, aside from coconut flour, should work well here.
Vegan Eggs. To make 2 vegan flax eggs, mix 2 tablespoons of flax meal with 6 tablespoons of warm water. Stir and let sit for 5 minutes. Conventional eggs may also be used.