Cornbread
example photo shown

Gluten-free, dairy-free, egg-free

  • 1 cup cornmeal
  • 1 cup rice flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 tablespoon ground flax
  • 3 tablespoons boiling water
  • 1/4 cup coconut oil, solid
  • 1 cup almond milk or coconut milk*
  • 1/4 cup honey, or less

Preheat oven to 425 degrees.

Sift together first 5 ingredients. Mix flax and boiling water together and let sit for 5 minutes until it reaches an egg-like consistency.

Add coconut oil to dry ingredients and mix together with your fingers (or a pastry cutter) until it becomes a course meal. Mix flax mixture, honey and almond or coconut milk together and add to dry mixture. Mix just until combined.

Pour into an 8 inch square pan or muffin tins greased with coconut oil. Bake for 20-25 minutes in preheated oven.

*For coconut cream milk mix approximately 2 1/2 teaspoons coconut cream concentrate with 1 cup water or make homemade coconut milk.

Recipe submitted by Carlee, Salem, OR

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Published on April 4, 2009