Gluten Free Dairy Free Jalapeño Cornbread
Total time45 min
Prep time15 min
Cook time25 min
4.5(28)
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Learn more →Ingredients
9 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 1 cup unsweetened oat milk
- 1 tbsp apple cider vinegar
- 2 large eggs
- 3 tbsp honey
- ¼ cup dairy free butter, melted and slightly cooled
- 2 medium jalapeños, seeded and finely diced
- cooking spray or additional dairy free butter, for the pan
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with cooking spray or dairy free butter and set aside.
- 2
Stir together the oat milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled.
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