Vickys Sweet Cornbread, GF DF EF SF NF

Vickys Sweet Cornbread, GF DF EF SF NF

Source : Preheat Your Oven To Gas 4 / 180c / 350 F And Line An 8 X 8 Square Cake Tin Or A 12 Hole Muffin Tinadd The Milk And Vinegar To A Large Bowl And Let St...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 27, 2025

Step:

  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

Ingredients

  1. 240 ml light coconut milk at room temperature
  2. 2 tsp apple cider vinegar
  3. 120 grams oat flour - I grind gluten-free oats to make my own
  4. 90 grams cornmeal or fine polenta
  5. 2 1/2 tsp baking powder
  6. 1/2 tsp bicarb / baking soda
  7. 3/4 tsp low-sodium salt
  8. 1/4 tsp xanthan gum
  9. 100 grams sugar
  10. 75 grams coconut oil, melted
  11. 1/2 tsp vanilla essence
  12. maple syrup for glaze

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