|Gluten free vegan cornbread, made with coconut crystals|
I like sprinkling a few dashes of red pepper flakes into my cornbread- the spice rounds out the sweetness nicely, but you can leave it out if you prefer it that way. You can also add some canned or frozen corn to the batter if you prefer your cornbread with pieces in it.
Update- this recipe works great with replacement sugars, such as coconut crystals or rapadura, but note that they will turn your cornbread brown instead of the traditional yellow, and won't be the sweetest cornbread. It also works great with flax seeds instead of egg; I've included the option below.
1 cup cornmeal
1 cup regular flour OR 1/2 cup brown rice flour, 1/2 cup potato starch/corn starch, and 1 teaspoon xanthan gum
1/2 cup white sugar, coconut crystals, sucanat, or jaggery
1 teaspoon salt
2 1/2 teaspoons baking powder
1 egg or 1 tablespoon ground flax seed mixed with 2.5 tablespoons water
1 cup water
1/3 cup oil of choice
Dash hot pepper flakes (optional)
1/2 cup corn, canned or frozen (optional)
1. Mix all the ingredients together.
2. Place in a lined or greased 9x13 baking pan.
3. Bake at 400 degrees until solid, about 20-25 minutes.
Enjoy with chili, butter, or just as is!
Do you make cornbread? Do you prefer yours sweet? Salty? Spicey? Cakey? Crumbly?