This recipe is adapted from one that I found on the internet when searching for gluten-free vegan cornbread to make for a friend's party. The original recipe was even easier, but I think mine is much tastier, and more like real down home cornbread! I like to use Arrowhead Mills organic yellow or blue (like in the photos and the video) cornmeal. This cornmeal has a fine ground, which I prefer. Double the recipe for a larger batch.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: American, Southern
Servings: 4
Author: Jenné
Ingredients
¾cuporganic cornmealuse a fine ground, yellow or blue
¼cupsugar
½tspsea salt
½tbspbaking powder
½tbsparrowroot powderor organic cornstarch
½cupraw almonds
¾cupwarm water
2Tbspolive oilor any other kind
1tspapple cider vinegar
Instructions
Instructions
Preheat oven to 400°. Don't worry about greasing the baking dish (a small 6x8 baking dish is ideal; double the recipe for any dish larger than 8x8).
Combine the cornmeal, sugar, salt, baking powder, and arrowroot in a mixing bowl and stir well.
Add the almonds to a blender and blend until they're powder.
Add the warm water to the almond flour, and blend again until smooth.
Pour the almond milk/flour mixture into the bowl with the dry ingredients.
Then add the oil and apple cider vinegar.
Stir to combine, then pour into the baking dish and bake for 20 minutes.
Let it cool for about 10 minutes before devouring : )