Crazy new cornbread

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. star

“Not Corn”cornbread

  • 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.

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