Who can eat Chili without cornbread? Definitely not me! I have long been searching for a gluten free and vegan version of cornbread, but they all fell flat. Some literally. Others just didn’t hold together well, and still other’s were lacking greatly in the flavor department. If you’re looking for a great gluten free mix you should make Sarah’s gluten free flour blend. I really think it’s what makes this cornbread so delicious! If you try another blend & it works well, I’d love to know about it.
Gluten Free Vegan Cornbread
1/2 cup Earth Balance soy free spread
Scant 1/2 cup white sugar
4 1/2 tsp ener-g egg replacer beaten with 6 Tablespoons water until frothy
3/4 cup non-dairy milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1 cup organic cornmeal (make sure to buy organic & avoid GMO’s! I buy all mine from Vitacost)
1 cup gluten free flour (Sarah’s gluten free flour blend)
1/2 teaspoon salt
Preheat oven to 375 degrees. Grease an 8×8 pan.
In a small bowl combine non-dairy milk with 1 teaspoon apple cider vinegar and set aside.
Melt Earth Balance in a medium size saucepan on low heat. Once melted, remove pan from heat and stir in sugar. Add prepared egg replacer and mix until well blended.
Add the baking soda to the non-dairy milk/apple cider vinegar, then pour the milk mix into the pan with the Earth Balance, sugar & egg replacer and rigorously blend until incorporated.
Combine the gluten free flour, cornmeal, salt & add the dry ingredients to the wet until little or few lumps remain being careful not to over-mix. Pour batter into prepared pan.
Bake in preheated oven to 30-40 minutes or until a toothpick inserted into the center comes out clean.