The unusually chilly temps have temporarily put my seasonal watermelon obsession on hold in favor of comfort foods. Monday’s baked beans were pretty fantastic on their own, but I thought I’d take them to a whole new level of deliciousness and serve them with some vegan and gluten-free cornbread.
My very first post on this blog was actually for a simple vegan cornbread, so it holds a special place in my heart. That, and I cringe a little when I look back at the photography. It was by no means bad, but I like to think I’ve made some progress over the last eight months. It’s also a little awkward to re-read my posts for some reason. Kind of like finding an old diary? I don’t know. Hopefully I’m the only one who feels embarrassed for me.
Anyway, I love that original cornbread recipe, but I really wanted to take on the challenge of creating a gluten-free cornbread version. Plus, I had a big bag of unopened garbanzo bean flour just begging to be used. I knew that tasting the batter pre-bake wouldn’t be an indication of how the recipe was going to turn out (gluten-free flours tend to taste awful!), so I simply crossed my fingers, put the pan in the oven, and ate a small bowl of baked beans while I waited. A pre-dinner meal, if you will.
I am so happy I got over my fear of gluten-free flours because I think this cornbread may have turned out even better than the whole wheat version! It’s fluffy, yet dense enough to be satisfying, slightly sweet, and it holds together really well — a major accomplishment for gluten-free, vegan baking. Considering this cornbread recipe takes just a few minutes to pull together and only requires minimal dish-washing, I definitely see this being on regular rotation.
- 2 flax eggs (2 tablespoons ground flax, 6 tablespoons warm water)
- ½ cup gluten-free all-purpose flour
- ½ cup garbanzo bean flour
- 1 cup finely ground cornmeal
- 1 tablespoon baking powder
- ¾ teaspoon xanthan gum
- ¾ teaspoon sea salt
- ¼ cup organic cane sugar
- 1 cup plain non-dairy milk (I used unsweetened almond milk)
- ¼ cup coconut oil, melted, plus extra for greasing the pan
- Pre-heat the oven to 425 degrees F.
- Lightly grease an 8-inch-square baking dish with coconut oil.
- Combine the ground flax seeds and water to make ‘flax eggs’. Stir and set aside for a couple of minutes to thicken.
- In a large bowl, combine the gluten-free all-purpose flour, garbanzo bean flour, cornmeal, baking powder, xanthan gum, and sea salt.
- Add the ‘flax eggs’, sugar, non-dairy milk, and coconut oil to the dry ingredients. Whisk until combined.
- Transfer the batter to your prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool slightly, cut into pieces, and serve!