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!
Course
Bread, Whole Grains
Keyword
cornbread, Gluten-free
Prep Time5minutes
Cook Time40minutes
Total Time45minutes
Servings12squares
Calories129kcal
Ingredients
BLEND first:
1/3cupcashewsOR almonds OR sunflower seeds
1cupsoy milkOR coconut milk
ADD to blender and MIX:
2cupscorn flour(VERY fine cornmeal)
1/3cuppitted datesOR 3-4 Tbsp honey OR other sweetener
1tspvanilla
1tspsalt
2cupssoy milkOR coconut milk
Instructions
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.
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 129Calories 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.