Allergy-friendly Cornbread
This is a recipe you can count on to satisfy everyone at the table. This gluten-free, mostly grain-free (aside from corn) golden cornbread will have you asking for seconds. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 1 Standing mixer or handheld mixer whisk attachment
- 1 Whisk
- 1 Large bowl
- 1 Rubber spatula
Ingredients
- 1 Cup tiger nut all-purpose flour
- 1 Cup fine cornmeal
- 3 and ½ tsp baking powder
- 1 tsp salt
- ⅓ Cup olive oil
- 1 Egg Replacer or 1 egg if there's no allergy issue (we use Ener-G Egg Replacer but follow your preferred choice and the package instructions)
- 1 tsp pure vanilla extract
- ⅓ Cup granulated sugar
- ⅓ Cup honey
- 1 Cup milk
Instructions
- In a large mixing bowl, combine flour, cornmeal, baking powder, and salt. Whisk to combine and set aside
- In the standing mixer bowl, mix the olive oil, sugar, honey, and vanilla extract on stir or lowest speed on a handheld mixer
- Add the milk and egg replacer (follow package instructions for incorporating the egg replacer) to the wet ingredients and stir
- Add the dry ingredients to the wet ingredients and mix on low
- Use a spatula to turn the bottom of the bowl before mixing all contents one more time on stir or low
- Transfer the batter to a greased circular pan or pan of choice.
- This step is optional but highly recommended. Allow the batter to rest for 30 minutes if you want the best texture.
- Preheat the oven to 400℉/175℃. If you're letting the batter rest, do this in the last 15 minutes of the resting time.
- Bake for 25 minutes. Insert a toothpick in the center to see if it comes out clean. If the toothpick test fails, leave in the oven for another 2 minutes
- Remove from oven and check for doneness. If done, allow the cornbread to cool before cutting it into desired slices