I created this super simple cornbread yesterday to go with our baked beans (recipe coming up) and while it is not a traditional cornbread by any means, we both really liked it. Especially after it cooled completely. It's even better this morning that it was yesterday, which is nice for a gluten free baked product. My Gluten Free, Vegan Brownies are the same way.
I used VERY COARSE cornmeal in these. That is important for the recipe to turn out correctly. I can't vouch for this recipe at all if you don't use the coarse cornmeal. I made a "buttermilk" out of white beans, water and soy kefir. For ease of the recipe, I used soy yogurt instead of the kefir, which will work just fine I'm sure as long as it's not flavored! There is no sugar in this recipe, but if you like a sweeter bread, feel free to add some. It would also be delicious drizzled with honey.
Gluten Free, Vegan Skillet Cornbread
2 cups coarse cornmeal
1 cup old fashioned oats
1 cup white beans mixed with 3 cups water and 1/4 cup vegan plain yogurt
1/4 cup olive oil
1/2 tsp xantham gum
1 tsp Tony's Creole Seasoning
1 tsp onion powder
1 tsp garlic powder
2 tbsp psyllium husk
1 tbsp baking powder
1/4 cup Onion Crunch or other french fried onions (optional)
1/4 cup Cilantro
Mix all of the ingredients in a bowl until totally combined, then heat a 10 inch cast iron skilled with 2 tbsp coconut oil, warm on stove until oil is melted then pour the mixture into the skillet.
Bake at 375 for 50 minutes
Let cool completely before eating and top with extra cilantro and onion crunch if desired