Ingredients
Scale
- 1 ½ cups unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon white vinegar
- 1 cup gluten-free all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons honey (optional)
- ¼ cup vegetable oil
- 2 eggs
Instructions
- Preheat your oven to 425°F (220°C) and grease a cast-iron skillet or a 9×9-inch pan.
- In a small bowl, stir vinegar into almond milk and let it sit for 5 minutes to create dairy-free buttermilk.
- In a large bowl, mix together gluten-free flour, cornmeal, baking powder, and salt.
- In another bowl, whisk together the dairy-free buttermilk, honey, vegetable oil, and eggs.
- Mix the wet and dry ingredients until just combined; do not over-mix.
- Pour the batter into the hot skillet and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the cornbread rest for at least 10 minutes before slicing.
Notes
For added flavor, consider stirring in diced jalapeños or roasted corn kernels. To make it vegan, substitute eggs with flax eggs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free