We adore cornbread. Especially on chilly days like today. I have been trying various recipes and have finally figured out my own version of easy gluten free corn bread.
What you need:
- 2 cups of coarse yellow corn meal. This is the easy to find corn meal in most US grocery stores.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground flaxseed
- 3 Tablespoons water
- 1 and 1/2 cups plain yogurt. I have used almond and soy yogurts with success
- 4 Tablespoons margarine, melted
- 4 Tablespoons maple syrup
- 1/2 cup frozen corn
Preheat your oven to 400 degrees. Spray a square baking pan with canola oil.
Mix the flaxseed and water to make a flax egg and set aside.
In a large bowl, mix the corn meal, baking powder, and baking soda. Whisk it together and make a well in the middle.
In a medium bowl mix the margarine, yogurt, maple syrup, and flax egg. Add the wet ingredients to the dry ingredients and stir until mixed. Add the corn. Pour into the oiled pan and bake in the oven for 30 minutes or until the edges brown.
Remove the pan from the oven and place on a cooling rack for at least five minutes before cutting into the bread.
Yummers!
An Everyday Vegan 