Kick-Ass Cornbread
Football season is underway, which obviously means it’s time for cornbread (and chili). Shortly after I became gluten-free, I cried on the inside when I first passed that gorgeously iconic box of Jiffy cornbread mix in the grocery aisle. “Hello, old friend,” I whimpered softly.
I was sad.
And then I discovered this recipe from BabyCakes NYC. It’s everything that a good cornbread should be, except cornier. Gluteneers will beat down your door for this bread. Prepare yourself.
Kick-Ass Cornbread
2/3 cup rice milk
1 tablespoon apple cider vinegar
¾ cup all-purpose gluten-free flour
½ cup cornmeal
½ cup corn flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
½ cup melted coconut oil (plus more for pan)
1/3 cup agave nectar
1/3 cup unsweetened applesauce
2 teaspoons vanilla
Preheat oven to 325. Lightly grease an 8x8 glass baking dish with coconut oil. Pour milk and vinegar into a small bowl, but don’t stir. Set it aside to develop into “buttermilk.” In a medium bowl, whisk flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and salt. Add oil, agave (honey), applesauce and vanilla to the flour mix. Stir batter until well combined and add the “buttermilk.” Mix gently until ingredients are fully incorporated. Pour batter into the dish and bake on the center rack for 32 minutes, rotating the dish after around 16 minutes.