This recipe truly creates one of those “I can’t believe this is gluten-free” moments. From the texture to the flavor and durability of this final product, it’s a great option to serve at a family meal or gathering and goes great with chili or just slathered in honey and butter (vegan or otherwise). This recipe is for a crowd but can be cut in half for an average-sized family.
Ingredients
- 3½ cups cornmeal
- 3 cups gluten-free all-purpose flour
- 4 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 5 cups oat milk
- 2 ounces apple cider vinegar
- 1 cup vegan butter, melted (or olive oil)
- 4 ounces honey (for vegan, use maple syrup or agave)
- 3 ears fresh corn, kernels sliced off
Preparation
Preheat oven to 350°F.
Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl and set aside.
In a separate bowl, whisk together oat milk, vinegar, melted butter and honey. (The butter may seize up, but that is OK.)
Slowly add the wet mixture to the dry ingredients, folding with a spatula until a smooth batter is formed. Add in the fresh corn kernels and gently stir.
Brush a glass or metal 9- by 13-inch baking dish with olive oil or vegan butter. Pour in batter and bake for about 30–35 minutes, or until center of the cornbread springs back to the touch with no jiggle.
