if you've read the last couple of posts here, then i'm sure you know how thanksgiving food is not exactly my ideal meal. i've usually been one to avoid it all - eating/making thanksgiving-type food - but this year i felt it was necessary for both me and my husband's sake that i embrace this holiday and give it a chance (because apparently being married doesn't mean you only get to eat the food you like - it's all compromise i suppose!). last week i highlighted a simple way to make stuffed acorn squash with a zingy tahini sauce as a possible side dish or entree for thanksgiving. this week, i'm talking cornbread!
in the past, it was the one item on the t-giving table that i knew and loved; however, in the last few years as gluten intolerances crept in, my go-to was sadly no more. in an effort to change that situation, i've been playing around with a few different corn-y bread recipes; and i'm super happy to report that i've found a new appreciation (and recipe) for my old friend, cornbread. this time around it's a more savory bread with a combo of oat flour and cornmeal; a bundle of chopped herbs, and vegan buttermilk to make sure it's nice and moist. while i can say with confidence that it's the perfect companion to anything thanksgiving, it's also makes a super slick accompaniment to breakfast meals: egg + cornbread breakfasts, or perhaps it could sit beside your bowls of weeknight chili and begged to be dipped. either way, the herbaceous flavors, and licks of salt in each bite are kind of dreamy (and addicting!). i'm diving into this thanksgiving thing full force, peeps, and next week i'll be sharing pies, pies, and more pies! (ok, maybe just one pie, but still!)
love + light, y'all! xo
hearty herb, corn + oat bread (gluten + dairy free)
i love this cornbread for so many reasons, but mostly because it's super moist, but also light and fluffy! if you're looking for a more traditional, non-herby, cornbread, just take the herbs out and replace the olive oil with 1/4 cup coconut oil.
| makes 8x8 inch square loaf |
- 1 1/4 cups full-fat coconut milk
- 1 tablespoon apple cider vinegar
- 1 cup (non-gmo) organic cornmeal
- 1 cup gluten-free oat flour
- 1 tablespoon natural cane sugar
- 1 1/4 teaspoons fine grain sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons mixed fresh herbs (i used sage, thyme, and rosemary)
- 1 free-range egg
- 3 tablespoons extra virgin olive oil, extra for pan
- preheat oven to 350° and grease an 8x8 inch square pan with oil, line the bottom and sides of pan with parchment paper and fold the paper over each side to make "wings". set aside
- in a mixing bowl, combine the coconut milk with the vinegar and let the mixture sit for about 5 minutes
- in a large bowl, whisk together the cornmeal, oat flour, sugar, salt, baking powder, baking soda, and chopped herbs
- to the coconut milk mix, add the egg and whisk; add the oil and whisk once more. add the wet to the dry and mix thoroughly until combined. pour the batter evenly into prepared pan, and place in the center of oven. bake for 30 minutes, edges should be slightly browned and top should crackle a bit. remove from oven and place on cooling rack; after 15 minutes, use parchment "wings" to gently lift bread out of pan. place back on cooling rack and allow bread to cool completely before slicing
- serve warm and enjoy!