Thank heaven for southern cooking. My mom hails from West Viriginia and I still remember the good eating found there. I love some comforting southern food, and nothing quite says southern like cornbread made in your cast iron skillet. It pairs heavenly with some homemade chili. Enjoy this classic that is now dairy free, gluten-free and even has an oil-free option. Enjoy!
Southern Cornbread:
Notes:
- 1 Cup Cornmeal or Harina de Maiz
- 1 Cup Gluten Free All Purpose Flour (Click for recipe)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
- 1 1/8 cup Coconut Milk
- 2 Tbsp Apple Cider Vinegar
- 3 Tbsp Aquafaba
- 3 Tbsp Olive or Coconut Oil [Oil-Free = Coconut Butter]
- 2 Tbsp Coconut Oil [Oil-Free = Coconut Butter]
- Preheat the oven to 375 degrees F.
- Combine the dry ingredients in a bowl, excluding the baking soda.
- Mix the dairy free milk and vinegar together well. Mix in the baking soda and mix until frothy.
- In another small dish mix the aquafaba and oil or melted coconut butter. Add to the milk mixture. Pour wet into dry and mix until just together, avoiding over-mixing.
- Melt the 2 tbsp of coconut oil or coconut butter in a cast iron skillet by placing it in the oven for a couple of minutes. Swirl it around to cover the bottom and part of the sides, pour in the batter and spread evenly.
- Bake for 25 minutes or until a knife comes out clean and it is done. It will be very lightly golden and will pull away from the sides.
- Serve with your favorite dish and enjoy!
Notes:
- Aquafaba is the commonly discarded liquid found in chickpeas or other beans. If you don't have it, try 1 Tbsp. Flax Meal with 3 Tbsp Water instead.
- Add up to 2 tbsp of your favorite sweetener if you please.
- Add a minced jalapeno or other flavors to mix it up.
- You could try applesauce or other oil replacements, though I haven't tested them, yet.
