Delicious and moist cornbread without wheat. Growing up in Jamaica hot cornmeal porridge was a staple for us. Somehow the corn on the husk there was very hardy, not like the soft sweet corn sold here in the USA. Corn was also enjoyed there in soups and roasted on open untreated charcoal fire pits. As a dessert we had cornmeal pudding which is a very dense, moist and rich cake. It was made with coconut milk, spices like nutmeg, cinnamon, vanilla, allspice. I had to figure out how to make this gluten free version moist without eggs, so I decided to add apple sauce. Here is one rendition of the cornbread. The other version that I made will be in my cookbook, that will be published shortly.
I must say that corn is one of those foods that is linked to food allergies. Purchase non-GMO corn to reduce the risk of allergies. Bob Red Mills has a certified organic cornmeal that I used.
Yield: 8 servings
- 2 tablespoons golden flax seed meal
- 1/4 cup water
- 1 cup cornmeal (organic)
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
3/4 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup applesauce
Preheat oven 375 F/190 C. Line a 8×8 inch baking pan with parchment paper and set aside. In a small bowl, mix flax seed meal and water and set aside. In a large bowl, combine cornmeal, sorghum flour, brown rice flour, baking powder and salt until fully combined. In a medium bowl mix almond milk, maple syrup, coconut oil, applesauce and flax seed mixture, combine well with flour mixture until fully incorporated.
Pour batter into prepared pan and bake for 40 – 45 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before serving. Delicious served with black beans and steamed kale. Enjoy!
Chef’s Tip: Use a batch of this recipe to make cornbread stuffing.