This cornbread recipe comes out light, fluffy and golden-brown. It can be enjoyed with chilli, as a side dish to any main course, or just as a snack.
- 1 cup gluten-free flour blend
- 1 cup cornmeal
- ⅔ cup brown sugar
- 1 tsp salt
- 1 tbsp baking powder
- ⅓ cup melted coconut oil (butter flavoured by Nutiva)
- 1 egg
- 1 cup coconut milk
- Preheat your oven to 350 degrees F.
- In a large bowl, mix together all of the dry ingredients.
- Add the melted coconut oil. While mixing on low, add the egg and coconut milk until everything is mixed together and the batter is smooth.
- Grease your 9 x 9 glass baking dish with coconut oil.
- Using a spatula, pour the batter into your greased baking dish.
- Bake for 30 to 35 minutes, or until starting to get golden on top and a toothpick comes out clean.
Substitutions and variations
Gluten-free flour substitutions: instead of using a gluten-free flour blend, you could also use any other type of gluten-free flour such as rice flour, chickpea flour, or cassava flour. Depending on what you use, make sure to check online conversion charts. Not all gluten-free flours convert 1 to 1.
Coconut milk substitutions: instead of using coconut milk, you can use any other type of dairy-free milk.
Butter-flavoured coconut oil substitutions: Instead of butter-flavoured coconut oil, you can use regular coconut oil, a vegan butter substitute, or any other cooking oil of your choice.
Brown sugar substitutions: instead of using brown sugar, you can use white sugar, coconut palm sugar, or a low-carb sugar substitute such as Swerve.
Egg substitutions: instead of using an egg, you can swap it out for a vegan egg substitute.
Cornmeal substitutions: instead of cornmeal, you can use corn flour, polenta, or corn grits.
Make this recipe lower calorie/fat: Instead of using ⅓ cup of melted coconut oil, you can cut it down to 1-2 tbsp and then top up the rest of the ⅓ cup with additional coconut milk or other dairy-free milk. Make sure to use a lower calorie coconut milk instead of the full fat canned coconut milk.
Make this recipe lower sugar: Instead of ⅔ cup of brown sugar, you can cut it down to ⅓ cup and top the rest up with gluten-free flour. Alternatively, to make this recipe sugar-free, replace the entire ⅔ cup of sugar with gluten-free flour.
Make this recipe vegan: Replace the egg with one vegan egg substitute.
For 1 serving
Carbohydrates: 40.4 g
Protein: 3.4 g
Fat: 9.5 g
Fiber: 2.3 g