Saturday, March 16, 2013

Spicy Vegan Gluten-Free Cornbread

Sometimes a recipe just comes together, and other times it takes a few tries. I had the idea for this, but it took three times to get the perfect combinations of sweet and spicy.

I also think the type of gluten-free flour that you use makes a huge difference. I just recently switched and started using King Arthur's Gluten Free Multi-Purpose Flour, after a recommendation from a relative. It looks, feels and smells like "regular" flour.

Spicy Vegan Gluten-Free Corn Bread
by Michelle Maskaly, The Adirondack Chick

1 cup yellow corn meal
1 cup King Arthur gluten free multi-purpose flour
3/4 teaspoon xanthan gum
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 vegetable oil
1 cup coconut milk beverage {I used So Delicious}
1/4 cup applesauce
1 large jalapeno
1 cup steamed corn kernels

Preheat over to 425.

Cut the jalapeno in half and slice each half, keeping the seeds.

In a bowl combine the cornmeal, flour, xanthan gum, sugar, baking powder and salt, and mix well.

In a separate bowl whisk together the oil, coconut milk and applesauce.

Pour the wet ingredients into the dry ingredients mixing with a wooden spoon just until combined. Add in the the jalapeno and corn. Stir gently until evenly distributed.

Spray an 8x8 glass pan with vegetable oil. Pour the mixture into the pan making sure it's evenly distributed.

Bake for 20-22 minutes.


This recipe was shared with the following websites: My Sweet and Savory, Melt in Your Mouth Mondays, Jam Hands, Skip to My Lou, Just Another Meatless Monday

1 comment:

  1. Looks like a really tasty recipe. I love the added kick with the jalapeno, this cornbread would be really tasty with some vegan Sheese on top!


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