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Cornbread goes great with a piping hot bowl of Split Pea, Lentil, or Black Bean Soup, and makes the perfect side with Vegetarian Chili or a plant-based stew.
Perhaps you prefer cornbread as a snack, when you’re craving delicious taste without the bloat of wheat based bread and no cholesterol. This recipe is simple to make and doesn't include refined sugars. An added advantage is that home cooked meals save bucks.
Prep time is approximately 15 minutes and cook time is 30 (cook time varies, and depends on your stove accuracy and elevation). There's nothing finer than munching on freshly baked homemade cornbread.
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| Slice of Cornbread with Organic Blueberries on Top |
Ingredients:
2 Tablespoons ground flax seeds
4 Tablespoons warm water
1 cup ground cornmeal (if you like very flaky cornmeal use coarsely ground, for more cake-like batter use finely ground cornmeal)
1 cup gluten free flour of your choosing
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground sea salt
1 1/2 cups almond milk or other nut milk
1/4 cup maple syrup
1/4 cup apple sauce
Optional ingredients for a sweet tasting cornbread: cinnamon, vanilla, nutmeg, and coriander. For a southwestern style taste: add roasted poblano and red bell peppers, corn, and a pinch of cayenne.
2 Tablespoons ground flax seeds
4 Tablespoons warm water
1 cup ground cornmeal (if you like very flaky cornmeal use coarsely ground, for more cake-like batter use finely ground cornmeal)
1 cup gluten free flour of your choosing
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground sea salt
1 1/2 cups almond milk or other nut milk
1/4 cup maple syrup
1/4 cup apple sauce
Optional ingredients for a sweet tasting cornbread: cinnamon, vanilla, nutmeg, and coriander. For a southwestern style taste: add roasted poblano and red bell peppers, corn, and a pinch of cayenne.
Note: I use organic ingredients when available, because organic
means nutrient content is higher and product is not genetically modified, not
sprayed with chemicals, and is not grown in soil that contains chemical
fertilizers.
What to Do:
1. Preheat the oven to 375 degrees F.
2. Start by selecting a loaf pan (1.5 qt.-2 qt. size), and spray it with cooking spray or use a drop of olive oil on a paper towel to coat bottom and sides of pan.
3. In a medium mixing bowl, whisk together flax meal and water and set aside for 15 minutes. This combo acts as your binding agent.
4. While that's setting, get a large bowl, and place corn meal, flour, baking soda, baking powder, and salt into it. Whisk ingredients together.
5. Then, get the bowl with the flax seed mixture and add milk, maple syrup, apple sauce, and any optional spices you like to it. Whisk to combine.
6. Pour milk mixture into flour and fold until there are no dry spots and batter is slightly lumpy.
7. Pour batter into loaf pan and bake for approximately 30-40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
8. If you're not eating it right then, place in an airtight container and refrigerate. To serve as a dessert or sweet snack, eat a delectable slice of cornbread with berries or fruit spread. Makes about eight-ten slices. For a Southwestern style cornbread add roasted poblano and/or red bell peppers, corn, and a touch of cayenne.
Wishing you a hearty appetite and mouthfuls of good flavor. Serve this scrumptious cornbread at a family dinner, solo meal, snack food, or at your New Year's Eve Potluck, and don't forget to give thanks for this bounty.
What type of cornbread do you enjoy? Sweet or savory? I must admit I like them both. I like savory with soups, casseroles, stews, and chili. Sweet is neat as a snack and dessert. Please comment below. When you try this recipe, please let me know how it worked for you.
The quote for today is from Jeremy Jackson. "But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."
This post has been shared at Traffic Jam Weekend Linky Party 128
This post has been shared at PIN JUNKIE PIN PARTY #247
1. Preheat the oven to 375 degrees F.
2. Start by selecting a loaf pan (1.5 qt.-2 qt. size), and spray it with cooking spray or use a drop of olive oil on a paper towel to coat bottom and sides of pan.
3. In a medium mixing bowl, whisk together flax meal and water and set aside for 15 minutes. This combo acts as your binding agent.
4. While that's setting, get a large bowl, and place corn meal, flour, baking soda, baking powder, and salt into it. Whisk ingredients together.
5. Then, get the bowl with the flax seed mixture and add milk, maple syrup, apple sauce, and any optional spices you like to it. Whisk to combine.
6. Pour milk mixture into flour and fold until there are no dry spots and batter is slightly lumpy.
7. Pour batter into loaf pan and bake for approximately 30-40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
8. If you're not eating it right then, place in an airtight container and refrigerate. To serve as a dessert or sweet snack, eat a delectable slice of cornbread with berries or fruit spread. Makes about eight-ten slices. For a Southwestern style cornbread add roasted poblano and/or red bell peppers, corn, and a touch of cayenne.
Wishing you a hearty appetite and mouthfuls of good flavor. Serve this scrumptious cornbread at a family dinner, solo meal, snack food, or at your New Year's Eve Potluck, and don't forget to give thanks for this bounty.
What type of cornbread do you enjoy? Sweet or savory? I must admit I like them both. I like savory with soups, casseroles, stews, and chili. Sweet is neat as a snack and dessert. Please comment below. When you try this recipe, please let me know how it worked for you.
The quote for today is from Jeremy Jackson. "But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."
This post has been shared at Traffic Jam Weekend Linky Party 128
This post has been shared at PIN JUNKIE PIN PARTY #247
