Best.Cornbread.Ever.

Killer Gluten Free and Vegan Cornbread

1 c cornmeal

1/2 c sorghum flour

1/2 c brown rice flour

1 1/4 tsp xanthan gum

1 tsp salt

1/2 c brown sugar

2 tsp baking powder

1 tsp baking soda

1 1/2 c almond milk

1 tsp cider vinegar

1/2 c oil/melted earth balance

preheat the oven to 350

whisk together all dry ingredients. in a separate bowl combine the milk and the vinegar and let curdle. add the oil and then fold the wet ingredients into the dry until smooth. spoon into an oiled cast iron pan, or a 12 cup muffin tin thats been lightly oiled. bake for 20-25 minutes or until the sides begin to pull away and turn golden.

i threw these together with what i had on hand last night to go with some delicious chili that hubby made (3 bean chili from vegan planet with added TVP), and i swear, this is the BEST corn muffins/bread i’ve ever had- including my pre-vegan days! i did put a tiny drizzle of honey flavored agave and a teensy dab of earth balance on top, but still, so damn good! if you add an extra 1/4 agave/sugar/maple and some blueberries to the batter they would make amazing corn muffins. maybe i’ll do that this weekend!

vegan gluten free chili and cornbread

so the focus isn’t on the cornbread, but i assure you it was pretty.

edit: just made more of these, with some on the sweet side! i swapped 1/2 of the almond milk for o.j., added an extra 1/4c sugar, a tsp of vanilla,  and a few handfuls of craisins. the didn’t rise as much/centers kind of sank just a tad but i think it’s because i sprinkled them with sugar, or had too much acid in the batter. next time i’m going the blueberry route, with lemon zest in the batter instead of citrus juice! yum!