Gluten-Free Vegan Cornbread

Ingredients and Weight:

• Gluten-free cornmeal: 1 cup (120g)
• Gluten-free flour: 1 cup (120g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (3g)
• Maple syrup: 1/4 cup (60ml)
• Almond milk: 1 cup (240ml)
• Vegan butter: 1/4 cup (60g), melted
• Canned corn: 1 cup (150g), drained (optional)
• Red bell pepper: 1/2 cup (60g), diced (optional)

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Grease an 8x8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the maple syrup, almond milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the corn and bell pepper, if desired.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for a few minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

(Per serving, for 8 servings)

• Calories: 230
• Carbohydrates: 35g
• Protein: 5g
• Fat: 10g
• Fiber: 3g

Dish Characteristics:

• Gluten-free and vegan
• Moist and flavorful
• Savory with a hint of sweetness
• Perfect for breakfast, lunch, or dinner
• Can be customized with various add-ins

User Comments:

• "This cornbread is absolutely delicious! It's so moist and flavorful, and I love that it's gluten-free and vegan."
• "I was really impressed with this recipe. It's easy to make and the cornbread turns out perfect every time."
• "I served this cornbread to my non-vegan friends and they couldn't believe it was vegan. It's that good!"
• "I love that this recipe is so versatile. I've added corn, bell peppers, and even jalapeños to it before."
• "This is the best cornbread I've ever had, vegan or not."

Special Precautions and Tips:

• Make sure that all of your ingredients are gluten-free and vegan.
• Do not overmix the batter, as this will make the cornbread tough.
• If you don't have vegan butter, you can use olive oil or vegetable oil.
• Let the cornbread cool completely before cutting and serving, as this will help it to hold together better.