Vickys Cornbread, GF DF EF SF NF
I posted a sweet cornbread a couple of years ago and we really enjoy it but this version is better for my cornbread stuffing recipe
Ingredients
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130 grams cornmeal (1 cup)
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79 grams rice flour (1/2 cup)
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65 grams cornstarch / cornflour (1/2 cup)
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1 tbsp baking powder
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1/2 tsp xanthan gum
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1/2 tsp salt
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50 grams sugar (optional but I think it makes a smoother cornbread)
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240 ml light coconut milk or milk of choice
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80 ml vegetable oil
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2 tbsp ground chia or flax seeds mixed with 6 tablespoons hot water (or 2 eggs)
Cooking Instructions
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1
Let your chia seed/water mixture stand to become gelatinous while you put the oven on
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2
Preheat the oven to gas 6 / 200C / 400°F and grease an 8" square baking dish or cake tin. Place the tin in the oven as it heats while you mix the batter
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3
Meanwhile whisk the dry ingredients together in a mixing bowl then stir in the milk, oil and chia mixture (or 2 eggs) until the batter is completely smooth. Let stand for 10 minutes
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4
Remove the hot tin from the oven and pour the batter into it
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5
Put the tin back in the oven and bake for 20 - 25 minutes or until golden brown on top
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6
Cut into squares and serve hot from the oven either on its own or with a drizzle of honey or maple syrup. Goes great with a Southern stew or barbeque!
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7
Great in my cornbread stuffing recipe!
https://cookpad.com/us/recipes/350505-vickys-cornbread-stuffing-gluten-dairy-egg-soy-free
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