Ingredients
Method
- Preheat the oven to 400℉.
- In a medium-sized bowl, add gluten free cornmeal, gluten free flour, baking powder, and salt. Mix until combined.
- In a separate bowl, add the maple syrup, butter (or avocado oil), egg (or flax egg) and milk (dairy, or non-dairy). Mix until combined.
- Add the wet mixture into the dry ingredients and mix thoroughly until combined and everything is wet.
- Pour the mixture into a parchment-lined 8" x 8" baking dish. Bake in the oven for approximately 20 minutes, until the cornbread has a nice crust on top and a toothpick inserted into the centre comes out clean.
- Cool in the baking dish or on a cooling rack and serve. (If you can wait that long!)
Notes
- To make this recipe dairy-free: substitute 1 cup of milk for 1 cup of non-dairy milk (such as cashew, almond or rice) and substitute butter with ⅓ cup of avocado oil.
- To make this recipe vegan: substitute dairy-free alternatives above and also substitute egg for 1 flax egg (1 tablespoon of ground flaxseed + 2 tablespoons of water, let sit for 5-10 minutes to thicken)
- This recipe is best served the day it's made, but it can be stored in an airtight container in the fridge for a few days. Let it come to room temperature or warm in the microwave to get back to that fluffy, crumbly texture.
- You can freeze this recipe by wrapping it tightly and storing in an airtight container. It should keep for a few months. Thaw overnight in the fridge before eating.