Gluten-free cornbread | Jalapeño-onion cornbread recipe

One of my very first cookbooks was the 1977 softcover edition of The Moosewood Cookbook by Mollie Katzen. I used this cookbook in my first first tiny apartment in Manhattan, in Chicago, and it still graces my cookbook shelf here in San Diego. I loved the hand-lettered recipes, the friendly introduction to vegetarian food, and the lovely illustrations. And her “Delicious Cornbread” recipe. I have always loved it.

Over the years, I have adapted it… adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk, turning it into gluten-free cornbread. I think it’s the sign of a truly great recipe if it can be adapted in so many ways. I also use this (without the jalapenos and onions) when I’m making my cornbread stuffing for Thanksgiving or Christmas. Enjoy!

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:

low-sodium or migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.

Gluten-free cornbread | Jalapeño-onion cornbread recipe

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Hearty cornbread, with a variation.

Servings	Prep Time
10 servings	20 minutes

Cook Time

20 minutes

Servings Prep Time 10 servings 20 minutes

Cook Time 20 minutes

Gluten-free cornbread | Jalapeño-onion cornbread recipe Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Hearty cornbread, with a variation. Servings Prep Time 10 servings 20 minutes Cook Time 20 minutes Servings Prep Time 10 servings 20 minutes Cook Time 20 minutes

Ingredients

• 1 cup soy milk
• 1 tbsp apple cider vinegar
• 1 tbsp ground flax seeds
• 1 tbsp filtered or spring water
• 1/4 cup agave syrup honey
• 2 tbsp extra virgin olive oil
• 1 cup stone-ground white corn grits yellow corn meal (170 g)
• 1 cup all-purpose gluten-free flour mix Bob's Red Mill All-Purpose Gluten-Free Baking Mix
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp xanthan gum
• 1-2 jalapeño optional
• 1/2 onions optional
• 1/2 cup cheddar cheese shredded, vegan or regular, optional

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 400F/180C/gas mark 6. Put a cast iron skillet in the oven to preheat. (Or you can use an 8" round or square pan. In that case, line the pan with parchment paper and do not preheat it.)
2. Add the vinegar to the soy milk, stir, and let stand to curdle.
3. Put the flax seeds and water in your mixing bowl and let stand to thicken.
4. Whisk together the corn meal, flour, baking powder, baking soda, sea salt, and xanthan gum in a medium bowl.
5. With a wooden spoon (or a stand mixer), mix together the curdled soy milk, flax seed mixture, agave syrup (or honey), and olive oil until blended. Add the flour mixture and mix just until incorporated. Do not overmix.
6. If using the jalapeños, cut off the tops and removed the ribs and seeds. Mince finely. Peel the onion and cut into fine dice. Sauté in about 1 T. olive oil until golden. (This is a great way to use up an onion that’s past its prime.)
7. If using, stir in the jalapeños, onion, and cheese just until mixed.
8. Remove the skillet from the oven with a hot pad. Put about 1 T. of oil in the skillet and tilt to cover the bottom and sides of the pan evenly.
9. Pour the batter into the pan and spread evenly. Place in the center of the oven and bake for 15-20 minutes. Remove, cool, and cut into wedges. Serve with home-made margarine, tomato-onion jam, or your favorite spread.

Recipe Notes

Per serving:

• 174 calories
• 5 g fat
• 1 g saturated fat
• 2 g monounsaturated fat
• 0 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 420 mg sodium (257 mg sodium with salt and cheese omitted)
• 97 mg potassium
• 30 g carbohydrate
• 2 g fiber
• 8 g sugars
• 3 g protein
• 5 Weight Watchers Points Plus

If you don't have access to Bob's Red Mill flour mixes, use a mix that includes at least three gluten-free flours, including bean flour. If your mix includes xanthan gum, omit it in the recipe.

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