CORNBREAD

I didn’t grow up with cornbread as a staple on our Thanksgiving table, it wasn’t until went fully gluten-free that I added this delicious and easy side dish to the mix. The maple syrup makes this sooo delish - you won’t have dry cornbread, promise.

---

Corn Bread

INGREDIENTS

• 2 cups fine-grain cornmeal

• ¾ cup gluten-free flour

• ½  tsp baking soda

• ½ tsp baking powder

• ¾ tsp kosher salt

• 2 cups or buttermilk

• Vegan Option: 2 cups coconut milk + 2 tbsp of apple cider vinegar

• ¼ cup of butter

• ¼ cup of maple syrup
  

DIRECTIONS

Preheat oven to 400 degrees

Lightly grease an 8x8 baking dish or you could use muffin tins

For the vegan option mix the coconut milk and apple cider vinegar together. Let site for 3-5mins. You could also use Buttermilk.

In a large bowl, mix all the dry ingredients together and set aside. 

In a smaller bowl mix the wert ingredients

Pour the wet into the dry and combine by mixing with a wooden spoon

Pour into a greased 8x8 baking dish (I like to use a pyrex)

Drizzle Maple syrup over the top

I also like to make some with sliced Jalapeños if you’re feeing spicy!

Bake at 400 degrees for 15-20 minutes