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Vegan Gluten-Free Cornbread with Garlic, Rosemary, and Chile

This allergy-friendly cornbread is a hit with my whole family.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 to 10
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C). 
  2. Preheat the oven to 350°F (180°C). 
  3. Grease a 9-inch square baking dish or regular loaf tin with oil. 
  4. Grease a 9-inch square baking dish or regular loaf tin with oil. 
  5. In the bowl of your stand mixer with the whisk, combine rice milk, grapeseed oil, applesauce, and maple syrup until combined. Add the flour, cornmeal, rosemary, baking powder, xanthan, salt, garlic powder, onion powder, and red pepper flakes, and process until well combined. 
  6. In the bowl of your stand mixer with the whisk, combine rice milk, grapeseed oil, applesauce, and maple syrup until combined. Add the flour, cornmeal, rosemary, baking powder, xanthan, salt, garlic powder, onion powder, and red pepper flakes, and process until well combined. 
  7. Pour the batter into the prepared tin, and bake for about 30 minutes until the bread is cooked through and a skewer comes out clean.
  8. Pour the batter into the prepared tin, and bake for about 30 minutes until the bread is cooked through and a skewer comes out clean.
  9. Remove from the oven, and allow the bread to stand for about 10 minutes before turning out. This bread is best served the day it's made. 
  10. Remove from the oven, and allow the bread to stand for about 10 minutes before turning out. This bread is best served the day it's made. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak