Whole grain goodness of fresh baked cornbread, without the worry of gluten!
Yield: One 8-inch cast iron skillet OR 8-inch cake pan.
- 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.