Gluten-Free, Dairy-Free and Vegan
Course:
Snack or Dessert
Cuisine:
Mexican
Keyword:
gluten free, gluten-free bread, cinnamon, basil
Servings: 8
Calories: 250 kcal
Author: Amie Valpone
-
Egg replacer for 2 large eggs
-
6
Tbsp.
Earth Balance Vegan Butter Sticks
-
1 1/4
cup
So Delicious Almond Milk
-
3/4
cup
cornmeal
-
1
cup
fresh corn kernels
or defrosted frozen kernels
-
1
tsp.
ground cinnamon
-
2
Tbsp.
finely chopped fresh basil
-
1
cup
rice flour
-
1
tsp.
baking soda
-
1/4
tsp.
sea salt
-
1/4
tsp.
freshly ground black pepper
-
Preheat oven to 400 F. Prepare a baking dish with nonstick baking spray.
-
Beat egg replacer, butter and milk in a large bowl. In a separate bowl, combine all dry ingredients; mix well to combine. Add dry ingredients to the wet ingredients; mix well.
-
Transfer mixture into the prepared baking dish. Bake for 30 minutes or until golden brown.
-
Remove from the oven; set aside to cool for 10 minutes before serving.
Servings: 8 Serving Size: 1 slice Calories: 215.7 cal • Fat: 9.8 g • Protein: 3.8 g • Carbs: 29.0 g • Fiber: 2.5 g • Sugar: 0.7 g • Sodium: 327.0 mg
Nutrition Facts
Gluten-Free Cinnamon Basil Cornbread
Amount Per Serving
Calories 250
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 370mg16%
Potassium 141mg4%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 290IU6%
Vitamin C 2mg2%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.