Lightly sweet and dense, this cornbread with satisfy everyone around the table, and can accommodate those avoiding both gluten and dairy. Takes just 30 minutes from prep to finish!
- 1 1/4 cups gluten free all purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened soy milk or other non-dairy milk
- 3 tablespoons canola oil
- 1 whole egg beaten
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Preheat oven to 400 degrees Fahrenheit. Prepare a 8" or 9" baking pan with spray oil. Set aside.
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In a medium bowl, add the flour, cornmeal, sugar, baking powder, and salt. Use a whisk to combine.
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In a small bowl, whisk together the soy milk, oil, and egg.
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Pour wet ingredients into dry ingredients and stir until all components are combined.
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Pour batter into prepared baking pan. Bake for 16-18 minutes. A toothpick inserted in the center will come out with fudgy crumbs.
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Serve warm. Leftovers will keep in airtight container for up to 3 days. In hotter weather, it's best to keep the leftovers in the refrigerator.
This recipe is easily adaptable if you do not need to avoid gluten or dairy.
Substitute equal amounts of regular all-purpose flour for the gluten free flour. A combination of whole wheat and white flours works well, too. I do not recommend using all whole wheat flour, which makes the bread heavier.
Substitute dairy milk in equal amounts for the soy milk. Any type of milk works well, from nonfat to lowfat to whole.
If desired, you can use 3 tablespoons of melted butter in place of the oil.