Here is a quick and easy recipe for cornbread. Serve it along side my Polenta Encrusted Chili Casserole for a delicious vegan, gluten-free dinner!
- 2 Tb. ground flax seeds
- 2 Tb. apple cider vinegar
- ¼ cup water
- ½ cup Pamela?s bread flour
- ½ cup Pamela?s cake flour
- 1 cup organic cornmeal
- ¼ cup organic sugar
- 4 t. baking powder
- ¾ t. salt
- 1 cup organic coconut milk
- ¼ cup organic coconut oil
- ¾ cup frozen or fresh corn kernels
- Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ? cup of water. Let sit for 5 minutes.
- In large bowl, mix the dry ingredients together.
- In mixer, combine the coconut milk with the coconut oil.
- Add the flax seed mixture. T
- hen, with mixer on low speed, gradually add the dry ingredients.
- Last, add the corn kernels, and just mix enough to incorporate.
- Spray the bottom of a 8"x 8" or 7"x 9" Pyrex dish, and pour the corn batter into it.
- Smooth out the top with a rubber spatula.
- Bake at 375* for 25 minutes.
- Test with a toothpick in center of bread. It is done when the toothpick comes out clean.
Step-By-Step Photo Instructions
Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ? cup of water.
Let sit for 5 minutes.
In large bowl, mix the dry ingredients together.
In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture.
Then, with mixer on low speed, gradually add the dry ingredients. Last, add the corn kernels, and just mix enough to incorporate.
Spray the bottom of a 8″x 8″ or 7″x 9″ Pyrex dish with oil, and pour the corn batter into it. Smooth out the top with a rubber spatula.
Bake at 375* for 25 minutes. Test with a toothpick in center of bread. It is done when the toothpick comes out clean.
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