Easiest Way to Prepare Vickys Sweet Cornbread, GF DF EF SF NF Yummy

Vickys Sweet Cornbread, GF DF EF SF NF.

Vickys Sweet Cornbread, GF DF EF SF NF Cooking Vickys Sweet Cornbread, GF DF EF SF NF is a fun point, in addition it comes to be much more unique value if you cook it yourself. By using the following 12 active ingredients, you can start cooking 7 actions. observe the following section for you to start cooking right away.

Ingredients of Vickys Sweet Cornbread, GF DF EF SF NF

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

Vickys Sweet Cornbread, GF DF EF SF NF step by 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.

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