Cornbread Recipe

Make ahead tips: bake and refrigerate cornbread up to three days in advance or bake, slice, and freeze for up to one month. Reheat before serving.

Yields 8 servings

Ingredients

1 1/2 cups coarse/medium ground whole-grain gluten-free cornmeal
1/2 cup cassava flour
2 tbsp flax meal
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup non-dairy milk
1 tbsp maple syrup
1/3 cup sunflower oil
2 tbsp non-dairy butter

Directions

Preheat oven to 375F and lightly grease an 8 or 9 inch square or round pan (or preheated cast iron skillet to create a nice crust) and set aside. A loaf pan can also be used with a longer bake time.

In a large bowl, whisk together cornmeal, cassava flour, flax meal, baking powder, baking soda, and salt. Set aside.

In a medium bowl, combine milk, maple syrup, and sunflower oil. Whisk to combine.

Add wet ingredients to the dry ingredients and mix together just until combined. Some lumps are OK.

Pour batter into the prepared pan and bake for 15 to 20 minutes or until golden brown on top and an inserted toothpick comes out clean.

Let cornbread cool for 5 to 10 minutes before cutting into pieces and serving with melted non-dairy butter.