With the Superbowl right around the corner, you won’t want to miss this recipe!
I found myself craving chili the other day, probably because of the cold weather and because I was in need of some comfort food, but in my family, you can’t eat chili with cornbread! That began my search for a vegan, gluten-free cornbread recipe. Since I was a bit short on time, I decided to go with a good ol’ tried and true Bob’s Red Mill baking mix: GF cornbread mix. Then, I played around with the recipe to make it vegan!
Whenever you change a recipe – specifically making it vegan and omitting key ingredients like eggs or butter you always enter into risky territory. However, I can assure you we got lucky on this one, as it did not disappoint!
Vegan GF Corn Bread
Still homemade, but uses a mix to help us out!
Servings: 8
Ingredients
- 1 package Bob's Red Mill GF cornbread mix
- 1.5 cups hemp milk (unsweetened)
- 2 flax eggs 1 flax egg = 1 Tbsp ground flax + 2.5 Tbsp water
- ½ cup avocado oil
Instructions
- Preheat the oven to 375
- Grease a pan- we used a 9" cake pan, which turned out brilliantly; but you can use a 9×9 or another size pan (metal preferably)
- Mix all ingredients together, pour into pan
- Cook for 25 minutes (we did 30 because the bread was thick)
- Remove from oven, allow to cool and serve with your favorite meal/ spread
