Corn Bread. Vegan, Oil-free and Gluten-free!
UPDATE: Since I posted this recipe for ya’ll I’ve been experimenting with different kinds of gluten-free flours and the use and omission of flax as a binder. The original was definitely good but I just wasn’t 100% satisfied with the texture. And when baking gluten-free it’s all about the texture isn’t it? So, below is an updated recipe. Turns out, no need for the “flax egg” and I changed the corn flour to sorghum. Of course, if you’re not gluten-free you can simply use whole wheat or spelt with the corn meal.
I had lost count on the number of times I tried to create an oil-free corn bread recipe. It just wasn’t happening. I literally gave up. The problem was, I was being too complex…
UPDATE: I got my featherweight baking powder and tried it. Ugh. I don’t know. Maybe it works well with wheat flour but in this gluten-free version, I am sticking with my regular powder. The batter puffed up and got really thick when I combined the wet and dry ingredients. Usually, the batter is very thin and “pourable.” I scooped it into the baking pan and leveled it out. It never rose in the oven. So it was very dense. It still tasted okay and we ate it but I would not recommend using that other baking powder for this recipe!
- 1 cup corn meal
- ½ cup sorghum flour
- ½ cup brown rice flour
- 1 TBS sifted baking powder
- ¼ tsp sea salt (optional)
- 1 cup unsweetened, plant-based milk (I used soy)
- ¼ cup unsweetened applesauce
- ¼ cup pure maple syrup or other liquid sweetener of your choice
- Preheat oven to 375° F.
- Mix all dry ingredients together.
- Combine all wet ingredients and mix into the dry ingredients.
- Pour into a lightly oiled 9″ square baking dish or other oven-proof dish. A pie plate will work, too.
- Bake for 20-25 minutes.