17 Jan Corn Bread – Dairy Free
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| Prep Time | 15 minutes |
| Cook Time | 25 - 30 minutes |
| Servings |
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Ingredients
- 3/4 cup cornmeal
- 1/3 cup millet flour
- 1/3 cup sorghum flour
- 1/4 cup arrowroot starch
- 2 1/2 tsp baking powder
- 3/4 tsp Himalayan salt
- 2 eggs large
- 2 Tbsp applesauce
- 2 Tbsp olive oil extra light
- 1 cup water
- non-stick spray
Ingredients
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Instructions
- Preheat the oven to 400°F.
- In a medium mixing bowl, combine the cornmeal, millet flour, sorghum flour, arrowroot starch, baking powder, and salt. Stir until well mixed.
- In a small mixing bowl, beat together the eggs, applesauce, and oil for 15 seconds.
- Add the water to the egg mixture. Stir to mix.
- Pour the egg mixture into the medium mixing bowl with the dry ingredients. Stir until the flour is evenly moistened. The batter will be on the runny side.
- Spray an 8x8 glass baking dish with non-stick spray. Pour the batter into the baking dish.
- Bake for 25 – 30 minutes until the top is just turning golden brown and a tooth pick comes out clean.
Recipe Notes
Serving Suggestions:
- Serve with vegetarian lentil chili (ETP recipe).
- Serve with soup.
- Include on the Thanksgiving table.
- Use to make corn bread croutons.