Gluten-Free Vegan Cornbread Recipe (Jiffy Copycat)
All The Delicious Moist, Sweet And Buttery Flavor You Love. This Gluten-Free Vegan Cornbread Is Sweet, Moist & Buttery. A Southern Classic With A Twist. We Used Chickpea Flour For A Nice Protein Kick. Dairy-Free & Egg Free And Just Like Jiffy Cornbread Mix But Better.
Servings: 12
Calories: 227kcal
Ingredients
- ½ cup Gluten Free All Purpose Flour
- ½ cup + 4 tablespoons Chickpea flour
- 1 cup Yellow Corn Meal
- 1½ teaspoon Salt
- ⅔ cup Sugar - you can use ½ cup for a less sweet cornbread
- 1 tablespoon Baking Powder
- 1 ¼ cup Unsweetened Plant Based Milk
- ⅓ cup Canola oil
Instructions
- Preheat oven to 400° and lightly grease a 8x8 pan
- In a large bowl , combine both of the flours, cornmeal, sugar, salt and baking powder.
- Mix your dry ingredients together until well combined
- Stir in plant based milk then stir in the canola oil until well combined
- Pour batter into prepared pan
- Bake for 25 minutes, until the top is golden brown (test with a toothpick)
- Add a drizzle of agave honey, vegan honee, or regular honey across the top
- Enjoy!
Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 441mg | Potassium: 168mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6IU | Calcium: 101mg | Iron: 1mg