Gluten Free Corn Bread

My family absolutely LOVES corn bread, and this recipe for #GlutenFree, #SoyFree, #VeganCornBread will surprise you with it's fluffiness!

This surprisingly light and fluffy gluten free, soy free, vegan cornbread is DELICIOUS especially with some vegan spread melted on top!!

I try to keep my recipes as simple as possible and this recipe for cornbread uses very little tools, has few ingredients, most of which you probably already have at home, and even fewer directions! I like to cook in large batches and freeze and refrigerate for the week and month. The freezer gets pretty full sometimes, and just recently, mine was brimming with creamed corn that has been in there for quite a while. I had to use up that creamed corn before it had to be thrown away! You already know . . . we've had cornbread every day this week (last week too!) with breakfast lunch and dinner!

Tools:

9" round pie plate

1 mixing spoon

1 measuring cup

measuring spoons

Ingredients:

#Vegan Spread to taste (Optional)

2 C Finely Ground Corn Meal

1/4 C Evaporated Sugarcane Juice

3 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 C creamed corn*

1/4 C oil (Use the oil you like best for baking. I always just use whatever's on hand.)

1 tsp apple cider vinegar

*You can also use 1 can of creamed corn + 1/4 cup of water

Directions:

Preheat oven to 425º F **If you are making muffins (makes 1 dozen regular sized muffins), preheat oven to 400º F and bake for 25 minutes.

Combine the dry ingredients in pie plate and mix well

Make a well in the center

Pour creamed corn, oil and vinegar into well

Mix creamed corn, oil and vinegar together inside the well

Mix wet with dry ingredients until just incorporated

Bake for 25 minutes**

Let cool for 15 minutes before serving.

Your Omni friends and family will devour this cornbread!!

You can serve this cornbread as a side at any meal, or eat it by itself as a snack! Try pairing it with my warm mushroom and spinach salad.