Easy Corn Bread – Gluten and Dairy Free (Stuffing/ Dressing Friendly!)

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When the weather starts to grow colder, it’s time for some comfort food! Whether you prefer a nice chili, stew or soup, corn bread makes a great addition to your meal. This recipe is something I make quite frequently because it is easy and it doesn’t require any fancy ingredients. Even though this recipe is gluten and dairy free, you won’t feel like you’re missing out on anything. This corn bread turns out moist and fluffy. While it’s hot, I like to melt some coconut oil and drizzle honey on mine.

If you’re looking for a recipe to use as the bread crumbs for a Thanksgiving stuffing/ dressing, this works well, just omit the sugar. (Cut-up the corn bread and let it dry out a little bit first.)

Ingredients:

1 Cup                                    Yellow Cornmeal

1 Cup                                    White Rice Flour

¼ Cup                                    Granulated Sugar

1 Tablespoon                     Baking Powder

1 teaspoon                         Salt

1 Cup                                    Almond/ Soy/ Coconut Milk (any works fine)

½ Cup                                    Canola Oil

2 Large                                 Eggs- lightly beaten

Instructions:

Preheat oven to 400 Degrees F., grease an 8” x 8” pan and set aside.

In a large mixing bowl, combine the dry ingredients: cornmeal, white rice flour, sugar, baking powder, salt and stir together until combined. Set aside.

In a smaller bowl, combine all the wet ingredients: almond/ soy/ coconut milk, canola oil and eggs. Mix together until combined.

Pour the wet ingredients into the dry ingredients and stir until almost completely combined (this is important to make the cornbread fluffy). Pour into the greased pan and spread evenly.

Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Alber’s  brand cornmeal recipe on box.