I’m not sure what is happening in the rest of the country, but in our little Appalachian neck of the woods, we’re experiencing a temporary burst of Fall like temperatures. We’re back to those sweltering temperatures soon, so I wanted to really soak it in and enjoy.
Is there anything better than warm cornbread on a cool day? I love baking this dish, because it couldn’t be easier to throw together. It is also relatively reliable when it comes to making it allergy friendly. Unless, of course, you are sensitive to corn. In that case, I’m really sorry! This one isn’t for you.
Ingredients:
- 1 and 1/4 cups plain yellow cornmeal
- 1 and 1/4 cups gluten free all-purpose flour (I like Bob’s Red Mill)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- Bob’s Red Mill Egg Replacer
- 1 and 1/4 cup full fat oat milk
- 1/2 cup firmly packed brown sugar
- 4 tablespoons water
- 1/4 cup melted vegan butter
Directions:
- Preheat oven to 400 degrees. Spray a 10 inch cast iron skillet with cooking spray or prepare with olive oil
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, and 2 tablespoons of your dry egg replacer.
- In a medium bowl, whisk together your milk, brown sugar, and 4 tablespoons of water.
- Return to your dry mixture. Create a well in the center and stir in your wet ingredients. Then slowly fold in your melted vegan butter until just combined.
- Spread into prepared cast iron skillet.
- Bake until golden brown and until your toothpick or knife comes out clean. In my experience, this is approximately 20-25 minutes.
My family loves this cornbread as a snack served with vegan butter and jelly or as an accompanying side with our favorite chili.
I so hope you enjoy! Fear not! Fall will be here soon, friends! Stay cool out there.
