Yum, cornbread is such a great fit for chili or that summer southern summer BBQ. Spread with honey, man that is good stuff! Its not hard to make a gluten free and dairy free version of this classic. This version is a soft sweeter version as opposed to the crunchy crusted skillet cornbread. While I love both types of cornbread, I find that I default to this soft version more often especially for potlucks..
Tips for making the cornbread
- I use xantham gum to help stick it all together.
- While this version has eggs in it, you can try flax gel to replace the eggs. It may make a flakier corn bread texture-wise instead of the cakey style corn bread. To make flax gel for this recipe: 4 TBS. ground flaxseeds in 12 TBS. hot water. Let the flaxseed gel up for about 10 minutes in the hot water and then add it all to the batter in place of eggs.
- To make it dairy free, I used unsweetened plant-based milk instead of buttermilk. It has worked well with coconut milk, soy milk, and the Not Milk brand. You can also use plant based butter alternatives such as Earth Balance, Imperial margarine, etc.
- Organic cornmeal seems to work better for our family’s mental and physical needs. You can find it with the Bob’s Red Mill products in the baking section, the health food section of the grocery store, or at Bob’s Red Mill. I don’t know if you experience this but modified corn seems to create an angst of bad moods around here pretty quickly. Even organic corn will have its limits of saturation.
Servings
24
servingsPrep time
10
minutesCooking time
40
minutesSoft and sweet, this cornbread is a perfect fit for chili or for that summer BBQ. Make it gluten free and dairy free and you have a happy family.
Ingredients
1 C. Plant based butter
1 1/2 C. Sugar
4 eggs*
1 Tsp. Xantham Gum
1 tsp. Salt
1 tsp. Baking Soda
2 C. Cornmeal
1 C. Tapioca Starch
1 C. Brown Rice Flour
2 C. Plant based milk
Directions
- Preheat oven to 375 degrees (F). Grease a 9×13 in. pan and set aside.
- Melt butter and add to mixer.
- Add sugar and eggs, mix well.
- Mix in all other ingredients until well incorporated.
- Pour into greased pan and bake for 35-40 minutes or until knife test comes out clean in the middle.
- Serve with “butter” and honey. Store leftovers in an airtight container in the freezer.
Notes
- To make this cornbread egg free, use flax gel: 4 TBS. ground flaxseeds in 12 TBS. hot water. Let the flaxseeds soak in the hot water for about 10 minutes until gelled and then add to the batter in place of the eggs. It will be a different texture compared to using eggs.
