Gluten/Dairy/Soy/Rice/Egg Free and Vegan. A Quick and Easy to make Light and Tasty Cornbread.
- Prep Time :
10 min - Cook Time :
20 min - Ready Time :
30 min
Servings
Ingredients
- 1 cup Millet Flour
- 1 1/4 cups Corn Meal Flour
- 4 tablespoons Honey
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Melted Earth Balance Butter (1 Stick)
- 1 1/4 cups Non-Dairy Milk (Any will do)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Xanthan Gum
- 3 teaspoons (dry) Ener-G Egg replacer (do not add water)
Directions
Its Chili Season- so therefore its cornbread season. I’m happy to share that Gluten Free Cornbread is Easy to make- and fast at that too- and the best part- screwing up this recipe is close to impossible! My husband was wild over this recipe- He said its lighter – and didn’t feel like a pound of bricks in his stomach after he ate it. That’s always a good thing right?
I opted to use Millet Flour. I love millet as a flour- and use it over Rice Flour in any recipe I think it will work in. But if you don’t have millet flour in the house- I’m pretty confident that Rice Flour will work in its place.
Another thing to note- if you need a lower fat version- you can cut back on the amount of butter by half- and replace it equally with additional Non Dairy Milk. (In other words 1 1/2 cups milk/ 1/4 Cup Melted Butter)
- Preheat Oven to 400 Degrees
- In a Bowl Combine Millet Flour, Cornmeal, Baking Powder, Salt, Xanthan Gum, and Egg Replacer.
- In a Separate bowl Combine the Honey, Melted Butter, Milk, and Vinegar and Mix well.
- Combine the Wet and Dry Ingredients. Spray an 8 by 8 pan (or a cast iron skillet) with Non- Stick Spray. Pour in mixture and bake for 20-22 minutes until a toothpick comes out clean.
- Serve warm!
This recipe has been submitted to this weeks Slightly Indulgent Tuesday.
{ 9 comments… read them below or add one }
it's not vegan if you're using honey.
BOOM roasted
This is correct. And this is an older recipe- the main point is that its egg free. Agave/Brown Rice Syrup or Coconut Nectar could be used instead.
Thank you, I can’t wait to try this. I had no idea how to replace the eggs and just very recently found the Ener-G egg replacer product. Can’t wait to try it.
I substituted sorghum flour for millet (all I had) and agave for the honey (vegan here) and the cornbread was GREAT! Thank you so much for the recipe.
I grew up on cornbread! But I’ve yet to find one that is allergy free that tastes like granny’s! I discovered your site on Friday and spent all weekend baking, everything was a hit! We live in Utah and had a big snow storm so it was the perfect time for it. Like I said in another post, I’m only into this 4-5 months so when I ask “Is corn flour the same as corn meal flour?” you’ll understand :^) Also, do you have any recommendations on what kind of Vitamix to purchase? It would get a ton of use so I need something good. I’ve got onto their site and have also read reviews but just got confused – LOL
I should have put in m previous post that I can’t wait to try this recipe, going out today to get the ingredients! Looks wonerful!
Ok, I made this yesterday and it is great! I even put it in muffin tins with sliced hotdogs and made mini corndogs for the kiddos! Thank you again Brittany!
I am on the third time making this. I do it exactly per recipe and use almond milk. I am from Oklahoma originally and love cornbread. The recipe is AMAZING. My Yankee BF likes it sweet so I do add a touch more honey (so, to amend my earlier statement, I make it per directions with a little more honey) – LOVE IT!!!
If replacing the butter with coconut (cold pressed) oil, do you know what ratio is best?
Thanks,
Shelley