Vickys Sweet Cornbread, GF DF EF SF NF
Before I could make a proper free-from birthday cake I used to make this for my kids birthdays! It's delicious with buttercream frosting spread on top or simply drizzled with honey or melted safe 'butter' and served with barbequed chicken or a stew
Vickys Sweet Cornbread, GF DF EF SF NF
Before I could make a proper free-from birthday cake I used to make this for my kids birthdays! It's delicious with buttercream frosting spread on top or simply drizzled with honey or melted safe 'butter' and served with barbequed chicken or a stew
Cooking Instructions
- 1
Preheat your oven to gas 4 / 180C / 350°F and line an 8"x 8" square cake tin or a 12 hole muffin tin
- 2
Add the milk and vinegar to a large bowl and let stand while you get on with the rest of the recipe
- 3
Mix the oat flour, cornmeal, baking powder, baking soda, salt and xanthan gum together in a separate bowl
- 4
Stir the sugar, melted coconut oil and vanilla into the milk mixture
- 5
Stir the dry mixture gradually into the wet mixture until just combined
- 6
Pour into the tin and bake for 20 - 25 minutes for the large tin and 12 - 15 minutes for the muffins or until a skewer in the middle comes out clean
- 7
Cool in the tin for 5 minutes, then turn out and brush the top with maple syrup. Best served still warm, maybe even with custard or ice cream as a dessert. Also delicious with Southern US style dishes
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