No corn in the cornbread… what? Well, yeah. And it turns out fine. LOL. And it’s sooooo perfect with the chili I made (see recipe for that under the soup tag)
I used to make a batch of that handy Krusteaz Honey Cornbread about once a week. I was addicted to it. And of course now I know why. I am allergic to everything in the mix.
So this is the new standby, yummy and very cornbread like, enough that I am even considering this recipe as the base for my cornbread stuffing. Whoa. This one earns a gold star.
- 1 egg (replaced with 1 T golden flax meal + 3 T HOT water)
- 3 T sugar
- 3 T palm shortening
- 1 C coconut milk
- 1/3 C potato starch
- 1/2 C arrowroot starch
- 3/4 C millet flour (or sorghum flour if you want more “grit”)
- 1/2 tsp xanthan gum
- 1/4 tsp vinegar
- 1 T baking powder
- 1/4 tsp soda
Mix everything except the baking powder and soda on high speed for a minute. Then add in the BP and Soda. This will react with the vinegar in the dough to make it rise. Quickly put batter into an oiled 8 x 8 pan and bake at 375 for 30 minutes.
Cut into squares and pour on the chili.
No Egg. No Gluten. No Soy. No Dairy either. Wow.