Spicy Vegan Gluten-Free Cornbread

Sometimes a recipe just comes together, and other times it takes a few tries. I had the idea for this, but it took three times to get the perfect combinations of sweet and spicy.

I also think the type of gluten-free flour that you use makes a huge difference. I just recently switched and started using King Arthur’s Gluten Free Multi-Purpose Flour, after a recommendation from a relative. It looks, feels and smells like “regular” flour.

Spicy Vegan Gluten-Free Corn Bread
by Michelle Maskaly, The Adirondack Chick

1 cup yellow corn meal
1 cup King Arthur gluten free multi-purpose flour
3/4 teaspoon xanthan gum
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 vegetable oil
1 cup coconut milk beverage {I used So Delicious}
1/4 cup applesauce
1 large jalapeno
1 cup steamed corn kernels

Preheat over to 425.

Cut the jalapeno in half and slice each half, keeping the seeds.

In a bowl combine the cornmeal, flour, xanthan gum, sugar, baking powder and salt, and mix well.

In a separate bowl whisk together the oil, coconut milk and applesauce.

Pour the wet ingredients into the dry ingredients mixing with a wooden spoon just until combined. Add in the the jalapeno and corn. Stir gently until evenly distributed.

Spray an 8×8 glass pan with vegetable oil. Pour the mixture into the pan making sure it’s evenly distributed.

Bake for 20-22 minutes.


This recipe was shared with the following websites: My Sweet and Savory, Melt in Your Mouth Mondays, Jam Hands, Skip to My Lou, Just Another Meatless Monday

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One Response to Spicy Vegan Gluten-Free Cornbread

  1. Sara says:

    Looks like a really tasty recipe. I love the added kick with the jalapeno, this cornbread would be really tasty with some vegan Sheese on top!

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