Thin Corn Bread


SourceKristina McFeeters
Prep time
5 minutes
Cooking time
40 minutes
Total time
45 minutes


This this thin cornbread is gluten-free, has no oil, no leavening, and tastes amazing straight from the oven! It makes a perfect bread to go along with soup, or even served with applesauce for breakfast. It's fast and easy to make and is definitely one of our favorites. Leftovers will keep in the refrigerator for a week, or can even be frozen. Just reheat before serving. Delicious!


1⁄3 c
cashews (OR almonds OR sunflower seeds)
3 c
soy milk (OR coconut milk)
2 c
corn flour (VERY fine cornmeal)
1⁄3 c
pitted dates (OR 3-4 T. honey or other sweetener)
1 t
3⁄4 t


If you'd rather have a savory cornbread instead of sweet, omit the dates (or sweetener) and vanilla, and replace it with some Country-Style Seasoning, or just onion or garlic and your favorite herbs. The sky is the limit! 


BLEND first two ingredients until smooth.

ADD remaining ingredients and blend.

POUR onto a sprayed 10x15 pan (with sides). I use a sided cookie sheet.

SPREAD evenly, making sure edges are not thin or they will burn.

BAKE at 375F for 40 minutes.

CUT into squares and serve warm.