gluten free cornbread

By Jody

southern style- crumbly and eat with a fork. not cake like

Ingredients

• ■1 cup milk of choice (I used almond milk.)
• ■1 tabespoon white vinegar
• ■2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
• ■2 tbsp baking powder
• ■1 tsp salt
• ■1/2 tsp baking soda
• ■■■11-oz can corn, drained (not unsalted)
• ■2 tbsp coconut or canola/veg oil
• ■1/4 cup applesauce
• 2 tbsp canola oil

Preparation

Step 1

Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble. (Side note: true southern cornbread is supposed to be crumbly.