Organic Dairy-Free/Gluten-Free Cornbread
Ingredients:
- 1 cup organic medium-grind cornmeal
- 1 cup fine organic almond flour
- 1 tablespoon arrowroot powder
- 1 tbsp aluminum-free baking powder
- 1/2 tsp sea salt
- 2/3 cup pure organic maple syrup
- 3/4 cup organic unsweetened soy milk
- 1/3 cup melted organic plant-based butter
- 1 tbsp apple cider vinegar
Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease (avocado oil) an 8×8-inch baking dish or cast-iron skillet, or line it with unbleached parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the organic medium-grind cornmeal, almond flour, arrowroot powder, baking powder, and sea salt.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pure maple syrup, organic Silk soy milk, melted plant-butter, and apple cider vinegar.
- Combine: Pour the wet ingredients into the dry ingredient mixture. Gently stir with a spatula just until moistened and no pockets of dry flour remain (do not over-mix).
- Rest the Batter: Let the bowl sit undisturbed for 5 minutes. This is essential to let the medium-grind cornmeal and almond flour fully hydrate and absorb the moisture for the best texture.
- Bake: Pour the batter evenly into your prepared pan. Bake for about 25 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean. Check around 20, though for my oven I usually must go to 30 mins!
- Cool and Slice: Let it cool in the pan for about 10 minutes so it sets up nicely before slicing.
This version hits all the notes for me: wholesome, dairy-free, unrefined, beautifully moist, and bursting with that classic sweet-and-savory warmth. Enjoy!