Cornbread, Gluten Free

 

NOTE: This recipe may be safe for people with an Alpha Gal allergy,
depending on the ingredients that you use. Please check your ingredients for safety. 


Cornbread has deep roots in Native American cuisine, dating back thousands of years. 

Indigenous peoples in North America were the first to cultivate maize (corn), using it to make a variety of dishes, including cornbread. 

Early recipes typically involved ground cornmeal mixed with water or other natural ingredients. 

When European settlers arrived, they adopted and adapted these traditions, incorporating their own ingredients like wheat flour, butter, and eggs. 

Cornbread became a staple in Southern and Western cooking, especially in the United States. 

Over time, regional variations emerged, with cornbread taking on different textures, flavors, and cooking methods, making it a beloved comfort food.



Cornbread
Alpha Gal Friendly, Gluten-Free, Gum-Free 

Combine and set aside: 

1 Tbsp vinegar 

1 cup plant milk 

Sift into mixing bowl: 

1 cup gluten-free cornmeal

1/2 c. gluten-free gum-free flour

1 tsp salt 

1 Tbsp aluminum-free baking powder

1/2 tsp baking soda 

1 Tbsp organic sugar 

Mix well. 

Add: 

1/4 cup olive oil 

2 beaten eggs 

Reserved plant milk 

Whisk quickly until smooth. 

Pour into a greased 8x8 glass pan or a medium-sized cast iron pan. 

Bake at 400° for about 20 minutes, or until it tests done with a toothpick inserted in the center. 

Cool. 

Cut into 9 squares. 

The glass pan we are using has been in the family for many years, but this one is almost identical:

8x8 Glass Baking Dish 

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