Vickys Cornbread, GF DF EF SF NF

Vickys Cornbread, GF DF EF SF NF

Source : Let Your Chia Seed/water Mixture Stand To Become Gelatinous While You Put The Oven Onpreheat The Oven To Gas 6 / 200c / 400 F And Grease An 8 Square B...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : November 23, 2025

Step:

  1. Let your chia seed/water mixture stand to become gelatinous while you put the oven on

    Vickys Cornbread, GF DF EF SF NF recipe step 1 photo

  2. Preheat the oven to gas 6 / 200C / 400°F and grease an 8" square baking dish or cake tin. Place the tin in the oven as it heats while you mix the batter

  3. Meanwhile whisk the dry ingredients together in a mixing bowl then stir in the milk, oil and chia mixture (or 2 eggs) until the batter is completely smooth. Let stand for 10 minutes

    Vickys Cornbread, GF DF EF SF NF recipe step 3 photo

  4. Remove the hot tin from the oven and pour the batter into it

    Vickys Cornbread, GF DF EF SF NF recipe step 4 photo

  5. Put the tin back in the oven and bake for 20 - 25 minutes or until golden brown on top

    Vickys Cornbread, GF DF EF SF NF recipe step 5 photo

  6. Cut into squares and serve hot from the oven either on its own or with a drizzle of honey or maple syrup. Goes great with a Southern stew or barbeque!

  7. Great in my cornbread stuffing recipe!

    https://cookpad.com/us/recipes/350505-vickys-cornbread-stuffing-gluten-dairy-egg-soy-free

Ingredients

  1. 130 grams cornmeal (1 cup)
  2. 79 grams rice flour (1/2 cup)
  3. 65 grams cornstarch / cornflour (1/2 cup)
  4. 1 tbsp baking powder
  5. 1/2 tsp xanthan gum
  6. 1/2 tsp salt
  7. 50 grams sugar (optional but I think it makes a smoother cornbread)
  8. 240 ml light coconut milk or milk of choice
  9. 80 ml vegetable oil
  10. 2 tbsp ground chia or flax seeds mixed with 6 tablespoons hot water (or 2 eggs)

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