GF, Oil-free Corn Bread
Course: Sides8
servings5
minutes27
minutes32
minutesThis bread is dairy free, oil free and low in fat. If you’re a corn bread fan and want to continue to enjoy it on a whole foods plant based diet, I got you covered!
I used to love corn bread myself but I had to figure out a way to make it without oil, buttermilk, added butters while still have a moist, tender, fluffy and scrumptious texture. I believe I was successfully able to do that with this recipe. Give this a try, I’m sure you’re going to love this recipe!
Ingredients
1-1/3 cup corn meal (I used bob’s red mill -Medium Grind Cornmeal)
2/3 cup oat flour (I used gluten free)
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt (adjust +/- per your taste)
1 tbsp. apple cider vinegar
1-1/4 cup unsweetened soy milk (I highly recommend soy milk for this)
1/4 cup maple syrup
1/3 cup jarred Jalapeno finely chopped (optional but recommended)
1/3 cup unsweetened apple sauce
Directions
- Preheat oven to 400 degrees F and line an 8×8 inch baking pan with parchment (or use a silicone pan).
- In a small bowl, add milk and apple cider vinegar. Give it a good mix and keep aside to curdle. On a separate dish, add all your dry ingredients, jalapeno and mix. Add apple sauce, maple syrup to milk bowl. Stir and pour it over dry ingredients and mix.
- Transfer your batter onto baking dish and bake for about 27-29 minutes or until toothpick inserted in the center comes out clean.
- Let it cool for about 15 minutes, cut in squares and enjoy as it is or with your favorite soup!
Notes
- This pairs really well with my vegan corn chowder soup.