Corn-Free Cornbread

I love corn – especially as a grain. But I’ve known for some time that corn doesn’t agree with me. And it isn’t subtle.

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I mean, that when I eat anything with corn or cornmeal in it, I feel as though I’m passing scrapnel through my digestive system. Ouch!

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But, after a couple experiments, I came up with this recipe for cornbread that has no corn in it. And no gluten or dairy either.

 

I hope you enjoy it.

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Ingredients:

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• ¾ ground millet or quinoa (The easiest way to get ground millet or quinoa is to grind it yourself. You can use a coffee grinder or a small blender. For more info on grinding your own grains, click here.)

• 1 cup 1-to-1 gluten-free flour blend

• ¼ cup sugar

• 1 Tbsp baking powder

• ¼ tsp salt

• 1 egg

• ½ cup pureed roasted sweet potato

• ¾ cup gluten-free oat milk (You can make your own if you can’t find it in the store where you shop.)

• 1/4 cup melted vegan margarine

 

And here’s how we put it all together:
 

Preheat your oven to 425 degrees Fahrenheit.

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Butter an 8” square baking pan with vegan margarine. You want it well “buttered” so that the bread doesn’t stick but not so much that it will get excessively greasy when the margarine melts in the baking process.

 

In a large bowl, mix together the ground millet or quinoa, the flour, sugar, baking powder and salt.

In another bowl, beat the egg. Add pureed sweet potato, oat milk and melted margarine. Beat again until all the wet ingredients are well blended together.

 

Pour the wet ingredients into the dry ingredients. Blend well, but do not overbeat.

 

Spoon the batter into the prepared pan. Spread the batter evenly. Bake for 20-25 minutes or until lightly browned on top and firm to the touch.

 

Let cool in the pan and then cut into 12-16 equal squares.

 

This recipe can also be used to make 12-16 muffins if baked in a muffin pan.