Southern Style Corn Bread

This southern style cornbread recipe is an excellent base that provides many substitute options, making it a great option for those who are looking for a recipe that can be vegan and top 8 allergy friendly, all without sacrificing taste and texture. This cornbread is fantastic by itself or makes a great side dish with a big bowl of chili.

This recipe is vegan free and top 8 allergy friendly.

Recipe Courtesy of: Martha Morgan

Ingredients

Serves: 6 to 8

• 2 cups of Gluten-Free Corn Meal

• 1/2 cup of Gluten-free Flour blend with Xanthum gum (I use Namaste perfect flour blend)

• 2 eggs (I am using 2 applesauce eggs) substitution option below

• 1/2 cup sugar of your choice

• 1/2 tsp of salt

• 4 tsp of baking soda

• 1/2 cup of oil (I am using Avocado Oil)

• 1 1/2 cup of buttermilk substitution option below

• Applesauce Eggs: 4 Tablespoons of applesauce + 1 Tablespoon of baking powder = 1 egg

• Buttermilk Option: Rice Milk + 1 teaspoon of vinegar

Preparation

Step 1 Combine all dry ingredients and mix. Step 2 Add wet "eggs," Oil, and "buttermilk" to dry ingredients and mix until completely blended without any lumps. Your mix will be between a cake batter and wet biscuit consistency. Step 3 Place in an oiled and dusted pan ( I use GF flour) and cook at 350 to 375 degrees for 35 to 45 minutes. For this recipe, I bake at 375 degrees covered with aluminum foil for 30 minutes, then I uncover and bake an additional 25 minutes. Tips Depending on your altitude and how many substitutions have been made, you may need to increase your bake time. If you have to increase your bake time by more than 30 minutes, then I recommend covering the cornbread with aluminum foil for approximately half of the total bake time to minimize the outer crust from drying out.