As promised, here is my new and improved Allergy-Free Cornbread recipe. Serve on its own, or use it for my Allergy-Free Cornbread and Wild Mushroom Stuffing recipe. This Gluten-Free, Top 8 Allergen-Free, and Vegan recipe is a revision of my Cornbread Sticks recipe from The Allergen-Free Baker’s Handbook. I’ve altered it to be made with more readily available ingredients: Canola Oil in place of Spectrum Organic Palm Shortening, and King Arthur Gluten-Free Multi-Purpose Flour can be used instead of my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend. For this recipe, you can use either an 8-inch cast iron skillet (see below), or 2 cornstick pans, or an 8 x 8-inch square pan.
1 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup yellow cornmeal
1/4 cup granulated sugar
1/2 teaspoon xanthan gum
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/3 cup canola oil
1. Preheat oven to 425°F. Preheat pan.
2. Combine rice milk with lemon juice. Set aside.
3. Whisk together cornmeal, flour mix, sugar, xanthan gum, baking powder, and salt in a large bowl.
4. Add the rice milk to the mixture and stir to combine. Add the egg replacer and the canola oil, and stir a few times until smooth. Remove the heated pan(s) from the oven, and grease liberally with baking spray or oil. Fill pan with batter, smooth surface, and bake about 25 minutes, until golden.
Allergy-Free Cornbread Copyright © 2013 by Cybele Pascal. Cornsticks photo credit: Chugrad McAndrews.