For my hubby’s birthday, I made a big batch of vegan slow-cooker chili, but what chili isn’t complete without cornbread?!

I’ve been really busy with work, so I went to Whole Foods to see if I could find a gluten-free cornbread mix. I tried, but just couldn’t find one I was happy with. Most weren’t organic or non-GMO. (Did you know that corn is right up there with soy beans as one of the most genetically modified crops in the U.S.?) I DID find an organic and GMO free version, but there was a ton of sugar, dairy and stuff I didn’t recognize in it! I finally ended up giving up and making my own, and was pleasantly surprised at how easy it was. It also came out super yummy! My toddler went crazy over it and I have to say, it’s absolutely delicious lightly toasted with some vegan butter (like Earth Balance). If you want to go for a truly decadent treat, drizzle a little maple syrup on top…. WOW!!! Heaven!

So without further ado:

Vegan Gluten Free Cornbread

Ingredients:

• 2 tbsp flax meal, plus 4 tbsp water
• 1 cup frozen corn kernels, thawed
• 1 cup organic cornmeal (I used medium-corse grind)
• 1 cup gluten free flour (I use Bob’s Red Mill All Purpose Baking Flour)
• 1 cup almond milk
• 1 tsp apple cider vinegar
• 2 tbsp apple sauce
• ¼ cup coconut oil or vegan butter, melted
• ¼ cup maple syrup
• 1 tbsp baking powder
• ½ teaspoon salt

Directions:

1. Preheat the oven to 350F
2. Mix the flax & water and let it sit a few minutes (to make a vegan egg)
3. Mix the cornmeal, flour & salt and set aside
4. Mix the milk, apple cider vinegar and apple sauce
5. Add the Earth Balance, maple syrup, baking powder, flax egg & corn kernels to a bowl and whisk to combine
6. Add the flour mixture and baking powder and whisk to get rid of the lumps
7. Add to a parchment paper-lined 8×8 or 9×9 pyrex dish or baking pan and bake for 30 minutes (until golden brown on top and a toothpick comes out mostly clean)
8. Allow to cool for at least 15 minutes before serving
9. Enjoy!