Cornbread

About the Recipe

Ingredients

Makes 16 Servings

1 1/2 cups (210 g) stone-ground yellow cornmeal
1 cup (125 g) gluten-free 1-to-1 baking flour
6 tablespoons (78 g) organic cane sugar
1 teaspoon sea salt
1 teaspoon baking soda
2 cups (475 mL) plain unsweetened oat milk
1/3 cup (79 mL) canola oil
1 tablespoon (15 mL) apple cider vinegar

Directions

1. Preheat the oven to 375 F. Lightly grease an 8-by-8-inch baking dish with canola oil.

   
   
   

2. Add the cornmeal, flour, sugar, salt, and baking soda to a large bowl and whisk to combine. Add the milk, canola oil, and apple cider vinegar. Whisk until everything is incorporated. Transfer to the prepared baking dish.

   
   
   

3. Bake for 32-34 minutes or until the edges start to brown and the top starts to crack slightly. Insert a toothpick or butter knife into the middle; when it comes out clean, the cornbread is baked through. Remove from the oven and let cool completely. Cut into 16 pieces.

   
   
   

Nutrition Facts