I work in the kitchen in a long term care facility. I see many different dishes that I would like to recreate, so that I can eat them. Every few weeks we serve beef chili and corn bread. Although I have been making beef chili and vegetarian chili for years, I had never made corn bread. Finally a few weeks ago, I decided to make my own corn bread and with a few tweaks here and there i am very happy with it.
Who doesn’t love to be able to dip some sort of bread into their chili. I know I do.
Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)
1 c. corn meal
3/4 c. gluten free flour mix
1/4 c. ground flax
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum
1/4 tsp. sea salt
1/3 c. coconut oil
1/3 c. maple syrup
1/4 c. unsweetened apple sauce
1 c. milk alternative
1 Tbsp. lemon juice
Preheat oven to 350 degrees.
In a medium sized bowl, whisk together corn meal, gluten free flour, flax, baking powder, baking soda, xanthan gum, and sea salt. Set aside.
In another bowl, beat together coconut oil, maple syrup, apple sauce, milk alternative and lemon juice. After completely mixed, add dry ingredients. Mix thoroughly.
Pour batter into greased 5 inch by 7 inch loaf pan. Bake for 40-45 minutes or until toothpick comes out clean.
Let sit for five minutes then remove from pan onto a cooling rack.