Cornbread

This delicious cornbread is super fluffy, crumbly, and moist! It’s also not overly sweet, but just enough to satisfy a sweet craving and goes perfectly with savory dishes.

Cornbread [Vegan, Gluten-Free]

Ingredients

• 1 cup polenta or medium ground cornmeal
• 1/2 cup brown rice flour
• 1/4 cup coconut sugar
• 1 teaspoon baking powder
• 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
• 1 cup plain non-dairy or organic yogurt
• 4 tablespoons non-dairy milk
• 1/4 cup coconut oil melted
• 1 teaspoon dried thyme (optional)

Preparation

1. To make the flax eggs: mix the ground flax seeds with water, stir, and let it sit for 10 minutes or longer to thicken.
2. Add the first 4 ingredients to a large bowl. Make a well in the middle and add the flax eggs and remaining ingredients. Stir gently to evenly combine.
3. Preheat the oven to 375°F and let the batter rest in the meantime to absorb more of the moisture.
4. Grease an 8-inch cast iron skillet or baking dish with a bit of coconut oil and pour in the mixture. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes and enjoy!
5. Store covered at room temperature for 2-3 days or in the fridge for up to a week.

https://www.onegreenplanet.org/vegan-recipe/cornbread-vegan-gluten-free/