Description
Gluten Free Cornbread that is rich and buttery soft with crave-able crisp edges. Made in one bowl and easily made vegan!
Ingredients
Scale
- 1 cup gluten free cornmeal
- 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 1 large egg, at room temperature
- ½ cup melted coconut oil
- ¼ cup honey
- 2 teaspoons apple cider vinegar
- ¾ cup almond milk, at room temperature
Instructions
- Preheat the oven to 400 degrees. Prep a 8x8 inch baking pan with nonstick spray. Set aside.
- Whisk together the cornmeal, gluten free flour, baking powder, baking soda, and salt.
- Add in the remaining ingredients and stir.
- Pour into the prepared pan and bake for 20 minutes until the top is golden brown and springs back when touched. Remove from the oven and let cool for 10 minutes before slicing and serving. Enjoy!
Notes
Cornmeal - make sure it's gluten free. I like cornmeal with a fine or medium grind.
If you always forget to take your eggs out of the fridge like I do, you can bring it to room temperature by placing it in a bowl and covering it with warm tap water. Let the egg sit in the bath for 5 minutes and you're ready to go!
Gluten free flour - we tested with Bob's Red Mill 1 to 1 and it worked like a dream.
Nutrition
- Serving Size: 1/8th recipe
- Calories: 235
- Sugar: 10g
- Sodium: 132mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg