Looking for a good accompaniment to your stew, chili or Mexican theme night dinner? Well we got you covered with this ah-maize-ing or amazing corn bread. This recipe was adapted from Fran Costigan's recipe - it is only mildly tweaked and I provided a gluten free option below. It's so good, light, no sugar, easy and you are just minutes away from all of it!
1 cup corn meal
1 cup unbleached white flour (gluten free option is 1 1/3 cup oat flour-make sure your oat flour says GLTEN FREE as not all oat flours are)
1 TBSP + 1/1/2 tsp. baking powder
1/4 tsp. salt
1 /2 cup + 2 TBSP. milk of your choice ( we use SoDelicious Coconut milk)
3 TBSP of maple syrup
2 TBSP canola oil
1/2 cup water
1 1/2 tsp. vanilla extract
1/2 tsp. maple extract
Preheat oven to 425
Combine dry ingredients and whisk to mix.
Combine wet ingredients in larger bowl and whisk until uniform in consistency.
Pour dry ingredients into wet and mix. You don't want to overmix especially if using regular flour. Batter will resemble thicker pancake like batter. You don't want any large lumps- make sure your baking powder doesn't have any when you measure it out.
Transfer batter to an 8x8 baking dish ( I sprayed it with cooking spray)
Bake for 15-18 minutes. Stick a toothpick in to see if its done- toothpick should come out clean of any crumbs.
If your cornbread has cracks in it-NO WORRIES. I love when this happens because I pour a little drizzle of maple syrup in them and it's soooo good!
Enjoy! Don't forget to check out our YouTube channel for a video of how to make this recipe.