Gluten & Dairy Free Cornbread Recipe
- Melissa Moore
- 20 hours ago
- 1 min read
Ya gotta love technology when it says we can't do that. That's exactly why this delicious cornbread recipe has it's own page. Yes, it's moist, delicious and goes perfectly with the chili and really does deserve it's own page, but thank the tech peeps who said, no you can't share a page with the chili! Naughty cornbread.
Here you go! Trust me, this is easy and makes just as great cornbread muffins as it does a cornbread cake. Happy Fall Y'all!
xxoo - Melissa
1
Cake Batter Consistency
Once dry and wet ingredients are mixed together, mixture should resemble a cake batter. Cornbread - whether a round muffin tin or muffin tins should be moist and not dry.
Notes
1
In a bowl add all dry ingredients and whisk or mix together.
2
Add in the almond milk, oil and egg white to dry ingredients. Mix together with a wooden spoon (not a mixer).
3
Pour cornbread mixture into a GREASED round cake pan or GREASED individual muffin tin cups. Bake at 400 degrees for 25 minutes.
Instructions
1 1/4 cups Bob's Red Mill 1-1 GF Flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
Mixing Dry Ingredients
1 cup unsweetened almond milk
1/4 cup vegetable oil (I use avocado oil)
2 egg whites or 1/3 cup container egg whites
Add Wet Ingredients to Dry
Gluten Free & Dairy Free Cornbread
Home Cook
Melissa Moore
Delicious and moist gluten and dairy free cornbread. Perfect with the Classic Beef Chili Recipe.
Servings :
8
Calories:
Prep Time
10 min
Cooking Time
25min
Rest Time
5 min
Total Time
40 minutes
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