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  • Chef Martha Morgan

Southern Style Corn Bread Gluten-Free Top 8 Allergy-Free and Vegan Recipe

I am finally getting around to posting some of my early recipes from my YouTube Channel. This recipe is one of my most popular recipes and favorites of everyone who tastes it or makes it. Feel free to watch the step-by-step video or continue reading for the recipe.


Southern Style Corn Bread Gluten-Free Top8 Allergy-free and Vegan

Ingredients


2 cups of Gluten-Free Corn Meal

1/2 Cups of Gluten-free Flour blend with Xanthium gum * I am using Namaste perfect flour blend*

2 Eggs * I am using 2 applesauce eggs* (4tbs applesauce and 1tbs baking powder = 1 egg)

1/2 cup Sugar of your choice

1/2 tsp of salt

4tsp baking soda

1/2 cup of oil * I am using Avocado Oil*

1 1/2 cup of buttermilk * I am using Rice Milk with 1 tsp of vinegar to make Rice "Buttermilk."




Let's Get Started!


Combine all dry ingredients, and just quickly mix.

Add wet "eggs," Oil, and "buttermilk" to dry. Mix until completely blended with no lumps. Your mix will be between a cake batter and wet biscuit consistency.


Corn Bread Batter

Place in an oiled and dusted pan ( I use GF flour)

Cook at 350 to 375 degrees for 35 to 45 minutes. Depending on altitude and how many substitutions have been made. You may have to increase your bake time. If you have to increase your bake time by more than 30 minutes, then I recommend covering the cornbread with aluminum foil for approx. Half of the total bake time will decrease the drying out of the outer crust.


*For the above recipe, I bake at 375 degrees covered with aluminum foil for 30 minutes, then I uncover and bake an additional 25 minutes. *


This cornbread is fantastic by itself or with a big bowl of chili. Feel Free to share this recipe, and leave a comment! We hope this recipe helps you tame your Allergy Dragon.


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