I love fall food. And one of my favorite quintessential fall foods is cornbread. There’s something about the texture and the sweet corn taste that makes it irresistible. While I often purchase pieces of cornbread at my local co-op, I had never actually tried to make it myself. So I turned to one of my my BabyCakes Cookbook. I often use the Babycakes cookbook for bread recipes, because they always yield super moist breads. I also liked that their recipe didn’t call for refined sugar. I know there’s a debate about whether sweeteners like agave are healthy, but I personally prefer putting agave in my mixing bowl rather than mounds of granulated white sugar!
- ⅔ cup rice milk
- 1 tablespoon apple cider vinegar
- ¾ cup gluten-free flour
- ½ cup cornmeal
- ½ cup corn flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- ½ cup coconut oil, plus more for greasing pan
- ⅓ cup agave
- ⅓ cup applesauce
- 2 teaspoons vanilla extract
- Preheat the oven to 325.
- Put the rice milk and the apple cider vinegar in a bowl and set aside -- this will develop into vegan "buttermilk."
- Put the gluten-free flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum, and salt into a medium bowl and mix together.
- Add the coconut oil, agave, apple sauce, and vanilla extract to the bowl and combine.
- Add the "buttermilk" mixture to the batter and combine.
- Pour the batter into greased loaf pan.
- Bake for 32 minutes rotating the pan 180 degrees after 20 minutes.
- Allow loaf to cool for 20 minutes before serving, or allow to cool completely and store in an airtight container.