Most Gluten Free Cornbread turns out too crumbly or just dry… But, not this one! It is just so perfect & moist – no one will ever know what it’s missing! This Gluten Free & Vegan Cornbread recipe can be made in a pan or into cornbread muffins, whichever you prefer I guarantee it’ll be just as tasty.
I serve mine along with my Gluten Free Chili recipe, which I definitely recommend you try if you haven’t already. Delish!
Ingredients:
1 cup Bob’s Red Mill Medium Grind Cornmeal
1 1/3 cup unsweetened plain oat milk
1 1/2 tablespoons apple cider vinegar
2 tablespoons Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)
1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1/4 cup Lakanto Monkfruit Classic Sweetener
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon sea salt
1/4 cup Miyoko’s Vegan Butter, melted
Honey to drizzle on top
Step 1
Combine cornmeal, oat milk and apple cider vinegar in a large bowl and let sit for 10 minutes.
Step 2
Preheat oven to 375 degrees F. Line an 8×8″ pan with parchment paper and spray (I use coconut oil spray). Set aside.
Step 3
Combine the egg replacer and water, mix just to combine, set aside. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Step 4
Add the dry ingredients, egg mixture, and melted butter to the bowl with the cornmeal. Mix until thoroughly combined.
Step 5
Transfer to prepared pan and bake until golden & toothpick comes out clean, roughly 25-30 minutes. Then drizzle honey (or more melted butter) on top and voila!
Living Intuitively 