Southern Style Cornbread

Another GF necessity at Thanksgiving this year was cornbread. Many recipes of cornbread are not gluten free by default, even though the main ingredient is corn. That is because many variations of corn breads have flour in them to make them a little more cakey.

This variation is inspired by this recipe, and I have enjoyed it so much that I have made it again since Thanksgiving! It goes great with chili, which is how we enjoyed it last night.

1 cup almond milk
1 tablespoon white vinegar
2 cups fine or medium yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup sugar
1  packet stevia (or 1 more tbsp sugar)
1 can corn, drained (not unsalted)
2 tablespoons canola/veg oil
1/4 cup applesauce

Preheat the oven to 420 degrees, and grease a 8x8 square dish.

Mix the vinegar with the milk, and set aside. Combine cornmeal, baking powder, salt, baking soda, sugar and stevia in a large bowl and mix very well.

Pulverize the corn in a food processor for a few seconds and then combine with the oil, applesauce, and milk-vinegar a medium bowl. Pour the wet into dry and mix until just combined.

Pour into the greased 8×8 baking dish and cook in the preheated oven for about 25 minutes. Allow to cool for at least 15 minutes before trying to cut, or it will crumble.

Enjoy your Southern, crumbly cornbread!