Wholesome Gluten and Dairy Free Cornbread
Wholesome, freshly milled grains in this light and moist gluten free cornbread is perfect with just about any meal all year long.
Equipment
- 1 Metal or glass bowl
- 1 Cast iron skillet
Ingredients
- 1/3 cup high heat oil grapeseed, sunflower, safflower, etc.
- 1 cup dairy free milk almond cashew milk is high in protein
- 2/3 cup organic cane sugar
- 1 cup gluten free flour millet, oat, or an GF all-purpose flour
- 1 cup organic cornmeal
- 1 teaspoon sea salt
- 3½ teaspoons aluminum free baking powder
Instructions
- Measure out 1/3 cup of high-heat oil and pour into a cast iron skillet or an oven safe skillet. Then, set aside
- Preheat the oven to 400 degrees Farhenheit
- While the oven is preheating, break 2 eggs into a metal or glass bowl
- Add 2/3 cup of organic cane sugar
- Add 1 cup of dairy free milk
- Mill 3/4 cup of course cornmeal to create 1 cup of freshly milled cornmeal flour. Then, add cornmeal flour to the bowl.
- Measure out 1 cup of your chosen gluten free flour and add it to the mixing bowl.
- Once your oven has preheated, place your oven safe skillet(s) on the middle oven rack to preheat for about 4 minutes.
- Meanwhile, add 1 teaspoon of salt to the mixing bowl.
- Now, add 3½ teaspoons of baking powder and mix all ingredients together until batter looks smooth and creamy.
- Remove the hot skillet from the oven and pour the hot oil into the mixing bowl. Immediately whisk oil into mixture. You will see the mixture expand as the hot oil activates the baking powder.
- Once the oil is fully incorporated into the mixture, pour the gluten and dairy free cornbread batter into the hot skillet.
- Bake at 400 for 20 minutes or until golden on top