Thin Cornbread
Wanting a gluten-free bread with no leaven? Here's your answer! These taste best eaten the same day they are baked, but rewarmed they aren't too bad, either!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 squares
Calories 129 kcal
Ingredients
BLEND first:
- 1/3 cup cashews OR almonds OR sunflower seeds
- 1 cup soy milk OR coconut milk
ADD to blender and MIX:
- 2 cups corn flour (VERY fine cornmeal)
- 1/3 cup pitted dates OR 3-4 Tbsp honey OR other sweetener
- 1 tsp vanilla
- 1 tsp salt
- 2 cups soy milk OR coconut milk
Instructions
-
BLEND first two ingredients until smooth.
-
ADD remaining ingredients and blend.
-
POUR onto a sprayed 10×15 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.
Recipe Notes
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 use onion and/or garlic and your favorite herbs. The sky is the limit!
Nutrition Facts
Thin Cornbread
Amount Per Serving (1 square)
Calories 129
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 225mg10%
Potassium 184mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 5g6%
Protein 4g8%
Vitamin A 232IU5%
Vitamin C 4mg5%
Calcium 112mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.