The BEST Cornbread! Vegan, Nut, Soy & Gluten-Free!
Just in time for Thanksgiving! Introducing the yummiest, fluffiest, healthiest, most wholesome cornbread recipe you'll ever eat! It pales in comparison to any of the other dairy, wheat and egg-filled cornbreads I've tried. I even converted my non-cornbread loving husband with this one! Yes, he's from the South but he could just never accept the dry, crumbly texture that most cornbreads have. This cornbread is different. I promise you won't be disappointed and it's super simple and quick to make! An uncomplicated, allergy-friendly option so delicious everyone will enjoy it. :)
Here are the dry ingredients to mix in a bowl:
- Bob's Red Mill stoneground cornmeal
- Bob's Red Mill gluten-free all purpose baking flour
- shelled hemp seed
- baking powder (4 teaspoons!)
- shelled hemp seed
Heat ground flaxseed with water on the stove for 2 minutes then add to a 2nd bowl with the warmed coconut oil, milk and applesauce. Mix well. Pour wet ingredients into the dry ingredients, mix well, then let sit for about 5 minutes to fluff up. Do NOT re-stir otherwise your cornbread won't be as light and fluffy. The batter will almost double in size!
Then scoop batter into your baking dish or muffin pan. I am OBSESSED with silicone baking items like these muffin cup liners (affiliate link). I use these in my kids' lunch boxes, to separate leftovers in a larger container, for small snacking cups and more.
They are SO easy to use without greasing or spraying with non-stick cooking spray (NO THANKS LUNG DISEASE CAUSING DIACETYL AND PROPELLANT!). The food doesn't stick, they are reusable, and dishwasher safe. Not to mention they save me money from having to rebuy muffin liners over and over. YES!
Bake muffins for 15 minutes or 25 minutes for an 8x8 baking dish. Check with a toothpick to make sure the center is cooked. Let the muffins or cornbread pan cool before slicing/removing.
Look how easy these muffins come out with just a little squeeze on the bottom of the cup!