Gluten Free Cornbread
A gluten free version of classic cornbread. This cornbread turns out just as moist, crumbly and delicious as regular cornbread. Serve warm with a hearty soup or stew.
1 cup soy milk
2 egg whites, lightly beaten
¼ cup vegetable oil
¼ cup pure maple syrup
1 cup fresh frozen corn
1 cup brown rice flour
1 cup cornmeal
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon paprika
Pinch of salt
Preheat the oven to 400 deg F. Grease a 9” square loaf pan.
Combine the soy milk, egg whites, vegetable oil and maple syrup together in a bowl. Stir until all the ingredients are well blended.
In a separate bowl, mix the cornmeal, frozen corn, rice flour, baking powder, baking soda, paprika and salt together.
Fold the dry ingredients into the soy milk mixture gently until well blended. Pour the dough into the greased loaf pan. Bake at 400 deg F for 30 minutes.
Make sure you keep the cornbread covered once it has cooled. This will help to keep it moist.