Corn bread is god's gift to gluten-free eaters. It is rich, nostalgic and indulgent and in its truest form, is naturally gluten-free. Using whole grain corn meal, coconut oil and Keifer I transformed these American favorites into a wholesome Sunday breakfast. The addition of apple sauce, Greek yogurt or Keifer will help keep them moist. Play with additions like corn kernels, green chilies or Middle Eastern Dukkah.
- 1 cup milk (Almond, Coconut, Hemp, etc. )
- 1 tablespoon white vinegar
- 2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup evaporated cane juice or regular sugar (I like my cornbread southern-style, with zero sweetness, so I like to omit this. But everyone else who tried the recipe preferred the sweetened version. I’d recommend leaving it in, especially if you’re making this recipe for the first time.)
- 1 and 1/2 packets stevia (or 2 more tbsp sugar)
- 11-oz can corn, drained (not unsalted)
- 2 tbsp coconut or canola/veg oil (see nutrition link below, for a fat-free option)
- 1/4 cup applesauce
Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.