Cornbread

Allergy-friendly and endlessly versatile, this cornbread is the kind of recipe that feels right at home on any table. It bakes up tender and golden with just the right touch of sweetness - comforting on its own or perfect for soaking up hearty stews. Easy to make, easy to love.

Serves: 9 | Time: 45 minutes

Ingredients

• 1 cup cornmeal [1]

• 1 cup wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 1 Tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk

• 1/3 cup sugar

• 1/3 cup neutral oil (avocado, canola, safflower, etc.)

• 1 Tbsp apple cider vinegar

• Optional: 1 can (4 oz) diced green chiles, drained

Instructions

1. Preheat oven to 375°.

2. Line a 8x8 pan with parchment paper.

3. If making milk-free, make buttermilk [1]. Set aside.

4. In a medium bowl, mix together dry ingredients - cornmeal, flour, baking powder, baking soda, and salt.

5. In a small bowl, mix together wet ingredients – buttermilk, sugar, and oil.

6. Add small bowl wet ingredients to the medium bowl dry ingredients. Mix well.

7. Add the chilies, if using. Mix well.

8. Pour batter into prepared pan.

9. Bake for 25-30 minutes. Use a toothpick to test when done (should come out clean).

10. Cool in pan for at least 10 minutes.

11. Serve and enjoy!

Allergen Alterations

Milk-free: make your own buttermilk by combining 1/2 cup unsweetened alternative milk and 1 tsp apple cider vinegar in a glass or small bowl.

Notes

[1] Cornmeal is a high risk item for wheat cross- contamination. Check the label for gluten-free designation, if needed.

[2] See ‘Allergen Alterations’ section for how to make milk-free buttermilk, if needed.