4.84 from 6 votes
Gluten-Free Cinnamon Basil Cornbread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Gluten-Free, Dairy-Free and Vegan
Course: Snack or Dessert
Cuisine: Mexican
Servings: 8
Calories: 250 kcal
Author: Amie Valpone
Ingredients
  • Egg replacer for 2 large eggs
  • 6 Tbsp. Earth Balance Vegan Butter Sticks
  • 1 1/4 cup So Delicious Almond Plus 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
Instructions
  1. Preheat oven to 400 F. Prepare a baking dish with nonstick baking spray.
  2. 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.
  3. Transfer mixture into the prepared baking dish. Bake for 30 minutes or until golden brown.
  4. Remove from the oven; set aside to cool for 10 minutes before serving.
Recipe Notes

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*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 370mg 15%
Potassium 141mg 4%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 2.4%
Calcium 6.8%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.