A typical gluten free diet is scarce in breaded goods. Extra effort has to be put into making anything baked/bready, and the insanity of a busy mom’s life doesn’t always allow for extra effort in the kitchen. However, there are some days where I just NEED something filling and bread-like, and usually I want this first thing in the morning to ensure I’ll be full for more than 30 minutes.
This is where I go back to my pioneer ancestry. Cornbread is an easy classic, and it’s an ancient type of bread. The Native Americans taught the pioneers how to meal corn into flour for baking. It used to be more dense and flat, but the core of the recipe is still the same. Never made with any yeast, wheat or gluten of any kind (when following tradition) cornbread has become my newest dearest lover.
To vamp up the texture and health factor, I’ve also included certain ingredients like coconut oil and applesauce. Trust me when I say you don’t need any sweetener in cornbread, especially if you plan on dousing it with a generous portion of honey-butter while it’s still piping hot. However if you insist on making the bread itself sweet, you can add a couple squirts of agave or maple syrup into the batter to satisfy the need.
Even if you’re not GF, but just looking to keep things slim for the summer, keep it fresh and healthy without sacrificing true flavor, this is the bread option for you.
- 1 cup almond milk
- 1 tabespoon white vinegar
- 2 cups fine corn meal *
- 2 tbsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 11-oz corn** (about 2 cups)
- 3 tbsp coconut oil
- ¼ cup applesauce
- Optional ¼ cup sweetener like agave or maple
- Mix the vinegar with the almond milk, to create a buttermilk result, and set aside for 5 minutes.
- Combine all dry ingredients and mix very well.
- Pulverize the corn in a processor or blender for a moment, leaving some whole pieces, some blended.
- In a separate bowl, combine the oil, applesauce, corn, and almond milk mixture.
- Add the dry bowl into the wet and stir until just mixed. Pour into a greased 8×8 dish.
- Cook at 420 F for at least 30 minutes. Watch it closely, it is super moist and may need more time to cook the center.
- Let cool 10 minutes before trying to cut. Top with fresh whipped honey-butter (50% honey 50% butter.)
This is the perfect cornbread recipe! I love how there’s no other flours added. Definitely giving this a try- would go amazing with chilli!