You’ll love this easy gluten free cornbread recipe! It’s made without flour, is egg free, and dairy free making it not only gluten free but also vegan and allergy friendly! Serve it alongside a hot bowl of chili for a hearty meal.
Keyword: Bread, dairy free, egg free, fish free, gluten free, peanut free, shellfish free, Side dish, soy free, tree nut free
Author: Kristi Winkels
Cast iron skillet
2 tablespoonscanola, corn, or grapeseed oil
1 cupdairy free milksuch as soy or oatmilk
2 tablespoonsground flaxseed
2cupsyellow cornmealgluten free
2 teaspoons baking powder
1 teaspoonchili powder
114.75 ounce cancream style corn
Put 2 tablespoons of canola, corn, or grapeseed oil in a cast iron skillet. Place in the oven and preheat to 425° F.
In a glass measuring cup, measure out the dairy free milk and add the lemon juice. Stir to combine and set aside. In another small bowl, combine the ground flaxseed and warm water; set aside.
In a large mixing bowl, combine the dry ingredients including the cornmeal, salt, sugar, baking powder, baking soda, chili powder, cumin, and oregano. Next, add the wet ingredients including the milk, cream-style corn, and flax and water mixture. Mix until combined.
Being sure to use a potholder, remove the cast iron skillet from the oven. Pour the cornbread batter into the skillet. Place the skillet back into the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Cut into squares and serve topped with honey if desired.
Nutrition facts for 1/9 of the recipe: Calories: 214, Total fat: 4.5 grams, saturated fat: 0.5 grams, trans fats: 0 grams, cholesterol: 0 mg, sodium: 616 mg, Total carbohydrates: 39.5 grams, dietary fiber: 3 grams, sugars: 4 grams, protein: 4.5 grams, vitamin D: 0.3 mcg, calcium: 98 mg, iron: 2 mg, potassium: 144 mg.
Gluten Free Cornbread https://www.eatingwithfoodallergies.com/gluten-free-cornbread/ Get more allergy friendly recipes at EatingWithFoodAllergies.com