Gluten-free cornbread | Jalapeño-onion cornbread recipe
Hearty cornbread, with a variation.
Ingredients
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 tbsp flax seeds (ground)
- 1 tbsp water (filtered or spring)
- 1 cup corn grits (white, stone-ground) yellow corn meal (170 g)
- 1 cup all-purpose flour (gluten-free) 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 omit if your GF baking mix already contains it. Can swap 1 teaspoon psyllium husk powder.
- 1/4 cup agave syrup honey
- 2 tbsp olive oil (extra virgin)
- 1-2 jalapeño optional, finely minced
- 1/2 onions optional, diced
- 1/2 cup cheddar cheese shredded, vegan or regular, optional
- 1 tablespoon coconut oil butter, or olive oil, to coat the pan
Instructions
- Place cast-iron skillet in oven. Preheat oven to 400F/200C/gas mark 6.
- Mix soy milk with apple cider vinegar in a small bowl and set aside about 5 minutes to curdle. Mix flax seeds and water in a different bowl and set aside for 5 minutes to gel.
- In a large bowl, whisk together dry ingredients (grits through xanthan gum).
- Add soy milk and flax seed mixtures to bowl and mix well. Add in jalapeño, onion, and cheese if using and stir to combine.
- Remove preheated skillet carefully using hot pads, add coconut oil, swirl to coat pan. Pour in batter quickly and smooth the top.
- Bake for 15-20 minutes or until top springs back when pressed with a finger and a few cracks appear. Cool a few minutes before cutting.
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