Sweet Dairy Free Cornbread Recipe

4 standard portions

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Ingredients

• 1 cup yellow cornmeal ((160g) fine, organic, if possible)
• 1¾ cups Charla's gluten free flour ((238g))
• ¼ ½ cup coconut sugar ((40g)depending on how sweet you want yours)
• ½ tbsp baking powder
• ¼ tsp himalayan pink salt ((1.5g)
• 1 cup almond milk ((250g) or coconut milk)
• 1 tbsp lemon juice
• 1 cup dairy free butter ((212g) melted)
• 4 large eggs (yolks and whites separated)
• 2 tbsp olive oil ( plus more for greasing the pan)

Method

1. Preheat the oven at 180c/356F/gas mark 4.
2. Grease a square baking tin (or line with parchment paper) and set aside.
3. In a large bowl combine the cornmeal, gluten free flour, coconut sugar, baking powder, pink salt, stir and set aside.
4. 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.
5. Once the buttermilk has formed, add and whisk the melted butter, eggs yolks and oil together.
6. Pour and whisk the wet ingredients into the dry ingredients.
7. 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.
8. 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.
9. Pour the batter into the baking tin.
10. Bake for roughly 30 minutes until golden in colour and check the cornbread is cooked through by testing it with a toothpick/skewer.
11. Once baked, allow to cool down before transferring onto a cooling rack.
12. Once cool, cut into squares and serve immediately.