Gluten Free "Buttermilk" Cornbread
Author: 
Recipe type: Gluten Free, Quick Breads, Vegan Option
Serves: 10
 
Ingredients
  • 1 tsp apple cider vinegar
  • 1 cup almond milk
  • 1 cup cornmeal
  • ¾ cup oats, ground into flour
  • ¼ cup quinoa, ground into flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ¼ cup coconut oil, melted
  • ⅓ cup honey*
  • ½ cup cooked corn kernels
Instructions
  1. Preheat oven to 400⁰F and spray a 12 cup muffin pan with coconut oil or another non-stick cooking spray.
  2. Combine vinegar with almond milk in a small bowl and let it sit for 5 minutes; this will act as "buttermilk".
  3. In a large bowl, whisk together the cornmeal, oat flour, quinoa flour, salt, and baking soda and baking powder. Set aside.
  4. Melt the coconut oil with the honey in a microwave-safe bowl and whisk to combine. Add the coconut oil mixture to the "buttermilk" and give it a rough mix.
  5. Add the wet mixture and cooked corn to the flour mixture and stir until well combined. Scoop batter into prepared muffin pan with a large ice cream scoop and bake in preheated oven for 15 to 17 minutes, or until a toothpick inserted into the middle comes out with just a few moist crumbs.
  6. Remove from oven and let it cool in the pan for 10 minutes before turning it out onto a cooling rack to continue cooling. Best enjoyed warm.
Notes
*Vegan option: Replace honey with maple syrup
Recipe by Radiant Rachels at https://radiantrachels.com/gluten-free-buttermilk-cornbread/