Vegan and gluten-free cornbread suitable for all eaters and perfect for every occasion from your summer bbq to your fall feast.
1 c unsweetened plant milk
1 tsp apple cider vinegar
1 c cornmeal (fine or medium grind)
1 tsp baking powder
1/2 tsp salt
1/4 tsp turmeric
1/3 c aquafaba
2 tbsp maple syrup
1. Preheat oven to 350 F (175 C) and line an 8×8 inch pan with parchment paper. In a small measuring cup, combine plant milk and apple cider vinegar and set aside to curdle for about 10 minutes.
2. In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, salt, and turmeric. Add aquafaba and maple syrup to milk and vinegar mixture. Stir together and then add the wet mixture to the dry. Whisk until smooth but do not over mix.
3. Smooth cornbread batter into prepared pan using a rubber spatula. Bake cornbread for 20-22 minutes or until toothpick inserted into the center of the pan comes out clean. Allow cornbread to cool for 15 minutes before serving with vegan butter and additional maple syrup. Cornbread can keep for 2-3 days in covered pan at room temperature or be frozen for up to a month.
*Nutrition information does not include any additional toppings you may desire.
Keywords: cornbread, vegan, gluten-free