Whole grain goodness of fresh baked cornbread, without the worry of gluten!
Yield: One 8-inch cast iron skillet OR 8-inch cake pan.
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 201 kcal
- 2 cups corn flour OR cornmeal
- 1 cup sorghum flour
- 1/4 cup tapioca flour
- 1 ½ Tbsp flax seed ground
- 1 ½ Tbsp chia seed ground
- 2 ½ tsp baking powder
- 1 tsp salt
- 1/3 cup light olive oil
- 2 cups soy milk
- 2 Tbsp lemon juice
WHISK dry ingredients together.
MIX "buttermilk" in measuring cup.
ADD oil and "buttermilk" to dry ingredients and lightly stir. Batter will be a bit runny, but it thickens as it sits.
POUR into sprayed cast iron skillet OR cake pan.
SET aside for 5 minutes to activate flax seed.
BAKE at 350F for 45-45 minutes, or until toothpick comes out clean.
COOL 10 minutes before removing from pan.
COOL thoroughly or serve warm.
STORES five days in refrigerator. Freezes well.
Amount Per Serving (1 slice)
Calories 201 Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 155IU3%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.