Vegan gluten free cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 cup cornmeal1 egg white1/2 cup rice milk, milk or other milk substitute1/2 tsp baking soda1/2 tsp baking powder1/4 tsp salt
Preheat the oven to 450�F.
In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk the egg until frothy and then whisk in the milk.
Make a well in the middle of the dry ingredients. Add the wet ingredients to the dry ones and whisk thoroughly.
Pour the batter into a greased pan, or cupcake tins (I used these to make muffins!).
Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from oven. Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user LNFRENCH.
In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk the egg until frothy and then whisk in the milk.
Make a well in the middle of the dry ingredients. Add the wet ingredients to the dry ones and whisk thoroughly.
Pour the batter into a greased pan, or cupcake tins (I used these to make muffins!).
Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from oven. Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user LNFRENCH.
Nutritional Info Amount Per Serving
- Calories: 59.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 315.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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