I've been perfecting this gluten free, vegan cornbread recipe for awhile. After many attempts I think it works great. It's moist and has a good texture. Often the recipes for vegan cornbread fall apart too easily. It keeps well in an airtight container for several days.
My husband loves it and I tend to make it every couple of weeks. It's great to eat with salads, soups, chilli or as a snack, so it's handy to have around.
1 1/2 cups of medium grind cornmeal ( I like Bob's Red Mill)
3/4 cup gluten free all purpose baking flour ( once again I use Bob's)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthum gum
1 1/4 cups of soy, almond or rice milk
1/4 cup sunflower or safflower oil
1 cup of pure 100% maple syrup
*If you don't want this to be gluten free you can substitute the gluten free flour for wheat flour and omit the xanthum gum.
Mix dry ingredients together. In a seperate bowl mix the wet ingredients. Mix both dry and wet together until blended. No need to get all the lumps out, don't over mix.
Pour into a greased 9x9 baking dish and bake at 400F for approx 30 minutes, or until toothpick inserted in middle comes out clean.
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