Cornbread (Gluten-free)

I have been feeling under the weather the last couple days but finally had some motivation to cook something for myself and cornbread with chicken noodle soup sounded good. This recipe can be made gluten-free and dairy-free if desired. For the gluten-free flour I used four types…millet, tapioca, teff and amaranth flour (1/4 c. each). If you aren’t making it gluten-free you can just use regular all-purpose flour. Then instead of coconut milk, buttermilk can be used but I do think the coconut milk adds to the texture and flavor. For the oil either a vegetable or olive oil can be used. I used sunflower oil today.

1 c. cornmeal
1 c. flour
1/4 c. sugar
1 t. salt
2 1/2 t. baking powder
2 eggs
1 can of coconut milk
1 1/2 T oil

Preheat the oven to 375 degrees. Put all the ingredients into a mixing bowl and stir together. Place into a 9.5″x1.5″ round dish. Turn the oven down to 350 degrees and then place on the middle rack. Check the cornbread after 20 minutes. It will probably need a little more time so keep checking every 5 minutes until it is done.

Enjoy the cornbread with butter and honey! Or eat it plain, it tastes great that way too 🙂


5 responses to “Cornbread (Gluten-free)

    • It is really delicious! I love the addition of coconut milk…I think it makes it smoother and creamier 🙂 Thanks for commenting!

  1. Being sick sucks because it tends to throw off any rhythm that you have worked so hard to attain. Boooo! Glad to hear you are feeling a little better–nothing encourages the self to feel healthier than a success in the kitchen, right? This cornbread looks so good!

    • Ya, I haven’t been sick like this in quite a while. I actually started feeling bad again but now I think I am finally on the upslope (fingers crossed).

      You should try this recipe if you like cornbread or do you have a recipe you have already mastered? I haven’t made it vegan before but I bet it would work.

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