Cornbread: gluten free & vegan/vegetarian

For vegan just don’t use any of the dairy and substitute another liquid & oil.

Preheat oven to 350°F and grease a medium size baking dish.

Thoroughly mix the following in a bowl:

  • 100g masa harina, or cornmeal as finely
    ground as possible
  • 125g oat flour, or use raw oats and make them into a flour using a spice grinder or food processor
  • 125g sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

In a separate measuring cup mix the following:

  • 240ml liquid of choice, water, milk, soy milk, almond milk, coconut water, tea
  • 75ml oil/fat of choice, avocado oil, ghee, butter, coconut oil, or whatever oil is on hand, melt if necessary
  • 4 tsp vinegar, something light like rice wine, or apple cider, but any acid will do
  • 2 tsp vanilla

Mix all ingredients thoroughly together, pour it in the baking dish and bake for 25 minutes.

You can eat it while it’s hot, but it will be a little crumbly. When it cools, it will have a perfect, moist texture.

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