Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow cornmeal
  • 1¾ cups Charla's gluten free flour
  • ¾ cup dairy free butter (melted)
  • 1 cup almond milk (or coconut milk)
  • 1 tbsp lemon juice
  • 4 large eggs (yolks and whites separated)
  • ½ tbsp baking powder
  • ¼ -½ cup coconut sugar (depending on how sweet you want yours)
  • 2 tbsp oil (coconut or olive)
  • ¼ tsp himalayan pink salt

Instruction

  • Preheat the oven at 180c/356F/gas mark 4.
  • Grease a square baking tin and set aside.
  • In a large bowl combine the cornmeal, gluten free flour, coconut sugar, baking powder, pink salt, stir and set aside.
  • In a bowl or jug, whisk together the almond milk with the lemon juice to make buttermilk and wait for the milk to curdle slightly. This should take a few minutes to achieve.
  • Once the buttermilk has formed, add and whisk the melted butter, eggs yolks and oil together.
  • Pour and whisk the wet ingredients into the dry ingredients.
  • Have the egg whites in a separate bowl and whisk preferably with an electric whisk, starting at the lowest setting  then gradually increase the speed until egg white peaks are formed.
  • Fold a small amount of egg whites at a time into the batter using a spoon, try not to over mix so the air doesn't escape nor the volume.
  •  Pour the batter into the baking tin
  • Bake for roughly 30 minutes until golden in colour and check the cornbread is cooked through by testing it with a toothpick/skewer.
  • Once baked, allow to cool down before transferring onto a cooling rack