This corn bread is flavourful and it’s low in gluten. It’s surprisingly moist and fluffy like cake but it goes well with main dish like Chilli con carne or vegetable soup. When I make this I eat it for dinner with my main and the next day for breakfast with a bit of margarine and apricot jam, which tastes really yummy!
This cornbread has not got a lot of margarine but with some applesauce but very delicious. It is very versatile, it can be served at lunch or dinner time as a side or at breakfast time with a cup of coffee!
Vegan Cornbread
Ingredients
- 1 cup Soya milk or any other dairy free milk
- 1 tbsp White vinegar
- 3 tbsp Apple sauce shop bought or home made
- 3 tbsp Dairy free margerine melted
- 1 cup Cornmeal fine
- 60 g Oat Flour
- 65 g Self raising flour sift if you see any lumps
- 3 tsp Baking powder sift if you see any lumps
- 1/4 tsp salt
- 2 tbsp Sugar Add less if you prefer less sweet
Instructions
- Whisk together all liquid ingredients and let it sit for 10 minutes or more.
- Preheat the oven to 180° and line or grease an 8 x 8 pan. I usually spread some margarine over a pan and dust with plain flour so that it's easy to take out the bread after it's baked.
- Combine the dry ingredients, mix well. Add in the wet ingredients and mix thoroughly but do not over do it.
- Bake for 25 minutes or until cooked through. After it come out from the oven leave it for 30 minutes before taking it out from the baking pan.
Notes
I made my own oat flour by breaking the rolled oats in a food processor.
If you want smooth texture i this bread you may need to blend it in a blender in the instruction 1. Without blending You will have lumps of apples from the apple sauce in the bread.
You can make this gluten free without the self raising flour by adding 125g gluten free oat flour instead of 60g. You might need 4 tsp of baking powder if you do that.
Although it tastes great on the day it's baked the texture is better next day so you may want to let it sit over night if you are not in a hurry!