Gluten free cornbread will be a hit at potlucks and family meals. By adding vegetables to the recipe, you will create a very moist and delicious dish that quite is different from traditional cornbread that tends to be dryer. It is high protein, low carb and with the vegetables, it is almost a complete meal in itself.
You can modify the recipe and add apples or other fruits instead of the veggies. In that case you may prefer to have less salt (Spike) and add a bit more maple syrup or honey to give it a sweeter taste. As long as you keep the basic flour and baking power ratio consistent, you can play with the ingredients a bit. And if you prefer to use regular flour, that will work too. Just keep the flour/baking powder ratio the same: 2 teaspoons per 1 cup flour.
Preheat oven to 350 F
2 cups gluten free all purpose flour
1 ½ cups cornmeal
½ cup flax flour
8 teaspoons baking powder
(Formula is 2 teaspoons per 1 cup flour)
2 teaspoons Spike (or your choice of herbs)
1 teaspoon sea salt
4 eggs (free range organic, non GMO, happy chickens)
4 tablespoons olive oil
2 zucchini (minced)
2 carrots (minced)
half an onion (minced) optional
1 red pepper (chopped)
Maple syrup to taste (optional)
Almond milk to cake consistency (or hemp, soy, cow milk)
Mix together dry ingredients (flours, cornmeal, flax flour, baking powder, salt, Spike)
Stir in eggs, olive oil, minced zucchini and carrots, chopped red pepper, maple syrup.
Add almond milk to create a cake like consistency
Pour into baking dish (approx. 9”x13”)
Bake about 45 minutes
Remove from oven and cool
Thank you for watching my video. Hope it makes clear the simplicity of this healthy, gluten free recipe. We would love to hear how your cornbread turns out. As always, we appreciate hearing from you. When you comment here we will send you a free mp3 of our music in appreciation.