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©Not That Kind of Vegan 2018
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Gluten-Free Jalapeño Cornbread



No holiday table is complete without some delicious, sweet cornbread! This gluten free version is moist, subtly sweet, and spicy with a little jalapeño kick! It is great as a side to sop up some gravy, but it could also be toasted for a dressing or stuffing! This delicious bread is also gluten free, oil free, and refined sugar free. This is how we made it:


Ingredients:


1 cup lite coconut milk

2 tsp apple cider vinegar or lemon juice

2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

¼ cup coconut cream

½ cup coconut sugar

1 cup gluten free oat flour

1 cup cornmeal

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup fresh or frozen corn (2 cobs)

1 jalapeño, chopped


Directions:


Preheat oven to 400 degrees.


Grease a 10” skillet or a 9x9” pan. You can also use parchment paper if avoiding oil.


Mix 1 cup of lite coconut milk with 2 tsp of apple cider vinegar in a medium bowl, and set aside for at least 5 minutes.


In the meantime, in a small bowl, mix together your flax eggs and set aside for 5 minutes as well.


In a small mixing bowl, mix together the oat flour, cornmeal, baking powder, baking soda, and salt.


Once your coconut milk and flax eggs are ready, pour the flax eggs into the coconut milk. Then add the coconut cream, and coconut sugar and whisk together.


Add the dry ingredients into the wet ingredients, and stir until thoroughly mixed. Then add in the corn and jalapeño and stir.


Pour the mix into the greased skillet and get that pan into the oven. Bake for 25-35 minutes or until a tester comes out clean.


Eat your cornbread plain, with some delicious carby Thanksgiving food, or with some chili!


Loving our cornbread? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!

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