No gluten free blend of this or that, no pre-mixed, expensive substitutes. Just the real deal: cornmeal.
Thank goodness for friends. Am I right?
When Carter was first diagnosed, I sometimes felt alone. Thankfully, that didn’t last long. I was so incredibly blessed to find a local support group that transformed my experience.
Once I was plugged into wiser moms who had dealt with this longer I felt I had tapped a spring of knowledge and experience. They had recipes, tips and pure empathy.
If you experience food allergies, or any kind of disease, I highly recommend you reach out, because it will help you reach higher and feel better than ever!
My dear friend and allergy-rock-star mom, Julie, gave this to me. The first time my husband tried it, he said it tasted like “true, down home country cornbread.”
The best part–it has no flours! No gluten free blend of this or that, no pre-mixed, expensive substitutes. Just the real deal: cornmeal.
Also, there are no crazy egg substitutes–just applesauce. This pantry-friendly side-dish is a go to. We love it with honey or homemade jam on top. We eat it with soups, or fried chicken…or sometimes for breakfast.
It’s so moist, it seriously feels more like corncake, then cornbread.
Thank you, Julie!!!
Also, I was fortunate enough to be able to go on a local station, KSL, to showcase this recipe for their news. If you’d like to watch a step-by-step video of this recipe, click on the picture below.
- ¾ cup milk of choice (she's used the carton coconut milk and I use vanilla rice milk)
- 1 T apple cider vinegar
- 2 cups cornmeal
- 2 T baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¼ cup sugar
- one 15-oz can sweet corn, undrained (not unsalted)
- 2 T coconut oil
- ¼ cup applesauce
- Preheat oven to 420.
- Mix the vinegar with the milk, and set aside.
- Combine dry ingredients and mix very well.
- In your blender, combine the oil, applesauce, and corn. Pulse until it reaches your desired consistency. (I prefer mine totally smooth, but some prefer more of a rustic texture with the corn kernels more noticeable).
- Then pour the wet (both the blender and vinegar-milk mixture) into dry and mix until just mixed. Pour into a greased 8×8 dish and bake for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.
Teresa
Is the corn for added liquids only, or can i leave it out…i may be attempting this one for the dressing…
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The corn is both for texture and a thickener. It would be too runny without it.
Teresa
I just cooked this corn bread with the corn and its literally AM. MA. ZING!!!! Definately using it for dressing!! Thank you fot sharing your recipes!!!! And i pray you have a Blessed Thanksgiving!!!
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You’re sooo nice. Thanks Teresa!!! 🙂 Have a wonderful Thanksgiving too!
Paula
Hi,
How long does this bread keep for room temperature before putting it away i the fridge?
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Hi Paula! Thanks for stopping by. No need to refrigerate this. I keep it covered and on the counter for 2-3 days while we finish nibbling on it.
Sheri Olsen
I want to make the corn bread but can’t use applesauce is there something else I can substitute it for?
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Hi Sheri. I’d use some other fruit puree. Can you do pear?
Katie
Made his last night, and it’s so good! Perfect corn bread texture, and hold together wonderfully! Be sure to let it cool as suggested, the cooler it is the more it holds together. All in all, this will be a staple this fall! Thank you!
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Yay! I’m so glad that you enjoyed it. I appreciate you letting me know, Katie!
Amy
Do you think this would work with maple syrup rather than sugar? We are currently trying to avoid refined sugars. Thank you for any help!
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Hi Amy, thanks for stopping by. That’s a good question. I’ve never tried it with maple syrup, so I can’t say for sure. The tricky thing about maple syrup is that it adds to the wetness and liquid of the recipe. You’re welcome to try and sub it out 1:1, but you may find it browns more, or is more crispy on the edges. If you try it, please comment back for others to hear how it went. Good luck!
Amy
I am very excited to report that I tried it, and it turned out beautifully! My whole family loved my test run, and it WILL make it to the Thanksgiving table! I searched online for tips to substitute maple syrup for sugar in baking and found an article that recommended reducing the liquid by 3-4 tbsp per cup substituted (meaning a reduction of about 1 tbsp liquid for this recipe, which could easily be taken off of the canned corn liquid).
However, I was working with what I had in my kitchen – frozen corn instead of canned corn, and fresh fuji apples instead of applesauce. I used my nutribullet to make the applesauce (1/2 an apple equaled about a 1/4 cup), but it was a wet applesauce, so I didn’t feel like I needed to add any liquid to make up for the fact that the corn had none. For the corn I found online that a 15oz can contains approximately 1 1/2 cups of corn, so I substituted 1 1/2 cups thawed frozen corn. I blended the corn, applesauce, and coconut oil in the nutribullet as well.
Also, I preheated my cast iron skillet in the oven while the oven itself was preheating, pulled it out and swirled a pad of vegan butter in it to coat, and cooked my cornbread in it. I watched it, and it needed about 10 mins less cook time.
I was worried by all my crazy substitutions, but it turned out soooo good!!!
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Thanks for sharing all of your substitutions in case anyone else is in that same boat. So glad to hear it worked out and that you enjoyed it! Cheers!