There’s nothing better than a bowl of chili with a slice of cornbread in the depths of winter. Most cornbread is already gluten-free, as corn is a grain that doesn’t contain gluten and the main ingredient used is cornmeal. Sometimes store or restaurant versions include wheat flour, so if you avoid gluten, make your own at home so you know exactly what’s in it. Hey, why not try this yummy, crumbly, healthy version?
1 cup milk (I used almond milk, any kind will do)
1 Tbsp white vinegar
2 cups cornmeal
2 tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ cup sweetener of choice (I used honey)
2 Tbsp olive oil
¼ cup applesauce
1 cup corn kernels (canned or frozen is fine, thaw and drain first)
Preheat the oven to 420°F/215°C.
Mix the vinegar with the milk, and set aside (yes it will curdle/separate, this is what you want).
Combine all dry ingredients in a large bowl. The honey/sweetener can be omitted, but cornbread is often a bit sweet, so it’s up to you depending on your taste preference. Put corn into a food processor and blend until mostly smooth. In a separate bowl, combine the oil, applesauce, and milk/vinegar. Add the blended corn to this bowl and mix well.
Pour the wet ingredients into the bowl with the dry mixture and stir until combined. Pour into a square greased dish (or line with baking paper), 8 x 8 inch or similar, for about 25 minutes or until golden brown on top.
Let cool in the pan at least 15 minutes before trying to cut it, or it may crumble too much and fall apart. Once cooled, cut and taste. I love having cornbread as a side for soups (or chili of course), or have on its own as a snack.