A Gluten-Free Cornbread Recipe

By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Thanksgiving is one of my favorite holidays. The focus on family, slowing down and taking the time to stop and be thankful, and of course lots of yummy comfort foods! Rather than the typical post-Thanksgiving food coma and bloated belly, creating seasonal dishes that are “traditional with a healthy spin” is a fun and delicious way to enjoy all that Thanksgiving has to offer.

We are a mostly gluten-free family because of my younger son’s allergies and my personal preference to avoid triggering IBS. But everyone in the household can enjoy many of our dishes catered toward the sensitive or intolerant…And I’m not talking about dealing with in-laws or cranky uncles!

This cornbread is a classic example of how to makeover your favorite recipes to be more plant-based or healthier. I found these cuties to still be a little sweet for my taste, so you could cut the sugar even more, but those just starting on the healthy eating path found them just right! Make this cornbread for your Thanksgiving table or with other favorite fall dishes like sweet potato hash, Reboot-friendly chili, creamy soups like pumpkin.

Looking for more delicious and nutrient-packed sides or subs for that big bird at the table? Here are more of our faves:

This recipe was inspired by the minimalist baker.

Ingredients

7 tbsp whole grain cornmeal (yellow, fine)
7 tbsp gluten free flour
¼ tsp baking soda
1/8 tsp sea salt
4 tbsp coconut sugar
2 tbsp coconut oil, melted
7 tbsp unsweetened almond milk
1 tsp apple cider vinegar
1 flax egg (or organic egg) — ½ tbsp flaxseed, ground + 1 1/2 tbsp water

Directions

Preheat oven to 350 F ( 180 c) and grease small ramekins or muffin tins with coconut oil.
Prepare flax egg in a small bowl and let set for a few minutes to thicken up, making a more egg-like texture.
Measure almond milk and add apple cider vinegar and let curdle for a few minutes, to make it like “buttermilk”. Then add baking soda and stir once more and set aside.
In a separate bowl, add melted coconut oil and coconut sugar and whisk vigorously.
Next add flax egg, and whisk again.
Add almond “buttermilk” mixture and whisk vigorously.
Add salt, cornmeal, flour and stir with a spoon until just combined. Expect it to look thin and somewhat lumpy, which is what you want at this point.
Divide batter between greased ramekins or muffin tins.
Bake for 28-35 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.
Let rest in the cooking dish for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 3

Serving Size: 1 cornbread

Substitutions

Gluten free flour – whole wheat flour
Coconut oil – butter
Almond milk – coconut, flax or other nondairy milk or organic milk
Flax egg – organic egg
Apple Cider Vinegar – lemon juice

Calories: 290

Fat: 11g

Trans Fat: 8g

Cholesterol: 0mg

Sodium: 240mg

Carbohydrates: 47g

Fiber: 5g

Sugars: 21g

Protein: 3g