Description
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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
- Mix corn flour
- sugar
- baking powder
- baking soda
- and salt together in a large bowl.
- 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.
- Bake in the preheated oven until a knife inserted into the center comes out clean
- 20 to 25 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8