This Gluten Free + Vegan Cornbread is fluffy and light with an amazing texture from the cornmeal! It's perfect served with soup or chili, served as a side or snack, or just topped with a little bit of butter or spread.
1tablespoonwhite vinegarcan also use lemon juice
1cupnon-dairy milk of choiceI used unsweetened almond
⅓cupcoconut oil, melted and cooled slightlyyou could sub with avocado oil too
2flax eggs2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes
Preheat oven to 400°F. Line an 8x8” square baking pan with parchment paper and grease with coconut oil. Set aside.
Combine the non-dairy milk and white vinegar in a bowl to let the milk curdle a bit into buttermilk. Also make the flax eggs at this point, to give them time to gel.
Meanwhile, whisk the almond flour, tapioca flour, cornmeal, baking powder, baking soda, and salt together in a large bowl, making sure to get all the clumps out.
Add the coconut sugar, melted coconut oil, and flax eggs to the milk and vinegar mixture and whisk together until smooth. Whisk the wet mixture into the dry ingredients until smooth and combined.
Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 22-24 minutes.
Let cool in the pan for 15 minutes, then remove from the pan and place on a wire rack to let it finish cooling completely. You can also serve warm, if desired. In fact, I recommend trying a piece warm. Enjoy!