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I’m always looking for traditional foods I can make when my mom comes over for dinner. She is on a very strict gluten-free, vegan diet so there are not a lot of options that are simple or cheap. This cornbread turned out a little dense but soft, kind of like the outside of a tamale with a semi-crisp crust. The whole family enjoyed it!
Ingredients
- 2 cups instant corn flour
- 3 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- ½ cup vegetable oil
- 3 tablespoons maple syrup
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
Step 2
Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Step 3
Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
Step 4
Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.
Cook’s Notes:
Try to not use virgin olive oil as the strong flavor will be evident in the finished product.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 12% |
| Sodium277mg | 12% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber3g | 10% |
| Total Sugars10g | |
| Protein3g | |
| Calcium89mg | 7% |
| Iron2mg | 12% |
| Potassium124mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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