My goal for this Thanksgiving was to learn to make allergy-friendly cornbread dressing. The first step was to learn to make the cornbread first. I really like this recipe. It has a bread-like texture because of added flours, but also that nice cornmeal taste and bit of crunch. 😋 This recipe is definitely a keeper!
This new recipe is a combination of Bob’s Red Mill recipe on the cornbread mix package and this recipe: https://healthiersteps.com/recipe/vegan-gluten-free-cornbread/
*notes: because it is a mix, this is a “bready” cornbread. Also, my measurements may not be precise. I used an 11×7 pan, but had also increased the recipe by 1/3. It’s a long story. 🤷🏼♀️
1 1/4 c. Coconut milk (room temp)
1/2 c. Honey
1/3 vegan butter, melted
2 Tbs. milled flax seed (I might try 1 next time)
1 tsp. Apple cider vinegar
In separate bowl whisk:
3 c. Bob’s Red Mill Cornbread mix
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1/2 – 1 tsp. Salt (to taste)
Combine all ingredients and pour in 8×8 greased pan. Bake 40-45 min. at 350. Check at 30 min. to be sure not to over-bake. Enjoy with butter or cut up for dressing!