Whenever I’m planning a meal that seems like it will be really satisfying, I tell my husband it will be “the ultimate in comfort food.” It’s become a bit of a joke between us, but I think cornbread really deserves to be in this category.
I’ve been making gluten-free vegan cornbread a lot this winter. I love to serve it with a bowl of bean chili and a salad. I promise, you will not miss the gluten, dairy, eggs, or oil in the following recipe.
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1 cup cornmeal (yellow or white)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup applesauce (unsweetened)
- 1 cup non-dairy milk (unsweetened)
1. Preheat the oven to 400. Grease an 8 inch square baking pan with vegetable oil nonstick spray.
2. Mix the dry ingredients together in a large bowl (I like to use a wire whisk for this step).
3. Add the maple syrup, applesauce, and non-dairy milk. Mix together until just combined with a wooden spoon. If you’d like, you can also add 1/2 cup of (thawed) frozen corn to the batter.
4. Pour into the prepared pan. Bake for about 20 minutes, or until a knife inserted inside comes out clean. I like just a tiny bit of brown on top.
Serve warm and enjoy!
- Real maple syrup has become my sweetener of choice, since it seems to be the only one that I can buy that comes from family-owned American farms. When purchasing maple syrup, Grade B is a great choice – in fact, I’ve read before that it’s actually recommended to buy this grade.
- Use a non-dairy milk of your choice. I generally use almond milk, but also enjoy hemp (which is a good way to incorporate more Omega 3s into your diet). Make sure to buy unsweetened – added sugar is not advertised on the front of the carton like I wish it was. Read the ingredients if necessary.
- Applesauce is a great substitute for oil in baked goods. Again, check the ingredients to make sure you’re not buying sugar or even corn syrup.