Are you craving a mouthwatering cornbread that's both wheat-free and vegan, without sacrificing an ounce of flavor? Get ready to revolutionize your baking game with this incredibly simple, incredibly delicious cornbread recipe that will have everyone asking for seconds! Whether you're managing dietary restrictions or simply looking for a healthier alternative, this cornbread is about to become your new favorite comfort food.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your cornbread bakes evenly and rises properly.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients thoroughly to ensure the baking powder is evenly distributed.
- In a separate bowl, whisk together 1 cup of almond milk, 1/4 cup of maple syrup, 1/4 cup of melted coconut oil, and 1 tablespoon of apple cider vinegar. Make sure the coconut oil is melted but not too hot to avoid cooking the other ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Grease an 8-inch square baking dish or a similar-sized oven-safe pan with a little coconut oil or line it with parchment paper for easier removal. Pour the cornbread batter into the prepared dish, spreading it evenly.
- Place the dish in the preheated oven and bake for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once done, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This will make it easier to cut and serve.
- After cooling, slice the cornbread into squares and serve warm. Enjoy your delicious wheat-free vegan cornbread as a side dish or snack!
Tips
- Make sure all ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the batter - this can lead to tough, dense cornbread. Mix just until ingredients are combined.
- For extra moisture, you can add a handful of corn kernels to the batter for bursts of sweetness.
- Use a cast-iron skillet for a crispy, golden-brown exterior that adds incredible flavor and texture.
- If you want a slightly sweeter cornbread, you can increase the maple syrup by 1-2 tablespoons.
- Let the cornbread cool for at least 10 minutes before cutting to help it set and make slicing easier.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
