I never really ate cornbread growing up. My partner, Johnny, introduced me to how delicious it is and I've been obsessed with making my own ever since! Sweet and savoury and super customizable. Add some jalapeños to the batter before baking and serve with chili, add margarine and jam to plain cornbread after it's out of the oven. Add some vegan cheese! Get creative.
Ingredients
3/4 cup brown rice flour
1/3 cup tapioca starch
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup of water or unsweetened non-dairy milk
1/3 cup oil or vegan butter (melt/soften the butter)
-Mix all the dry ingredients, then add water/milk & oil/butter and mix everything up thoroughly.
-Add mixture to a greased pan (I use a springform pan) and cook at 400° for 20-30 mins or until a toothpick comes out clean.
-Let the cornbread cool a bit before cutting it up and enjoying!
