Although our Thanksgiving meals have transformed over the years, I think it’s safe to say that many of the Pilgrim women and children spent a good amount of time grinding corn. This cornbread recipe is my homage to the founders of Thanksgiving, as well as my gift to all you modern day foodies out there, who care so much about the source of your food and how it impacts and nourishes your body.
Cornbread is the ultimate deep-rooted soul food. I hope enjoy the delicious aroma and texture this cornbread has to offer!
Cornbread Recipe [Vegan & Gluten-free]
1 cup gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1 ½ cups cornmeal
1 Tbsp. coconut sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup almond milk
1/3 cup sunflower oil
3 Tbsp. brown rice syrup
¼ cup soft silken tofu
(*gluten-free – some brands vary in whether or not the product contains gluten. Please be sure to check the label of each of the ingredients to make sure it is gluten-free before using)
(**to avoid genetically modified corn and soy I recommend checking that the cornmeal and tofu are non-gmo certified or organic)
Pre-heat oven to 400 degrees F.
Grease an 8x8 square pan.
In a large bowl, whisk together dry ingredients - flour, cornmeal, coconut sugar, baking powder and salt.
In another large bowl, or in a blender, combine wet ingredients - almond milk, sunflower oil, brown rice syrup, and tofu. Mix until well combined.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the center, and stir until moistened.
Pour the batter into the greased pan.
Bake for 17 – 20 minutes.
For more delicious Thanksgiving recipe ideas visit my Vegan Thanksgiving Round-Up.
Sending thankful hugs your way!