I've found a corn bread that actually tastes like real corn, which is supergood if you like the flavor.
I ate it for breakfast with homemade orange marmalade - a gift by my mum - and also for lunch and dinner, sliced and grilled with some olive oil and spread with herbed silk tofu. But I think the combinations could be endless. I used the ppk wonderful recipe and I've made a few changes to make it gluten free. I used millet flour, which is perfect when it's cold outside.


275 gr corn flour
90 gr millet flour
50 gr corn starch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon sea salt
1/3 teaspoon xanthan gum (optional)
80 ml sunflower oil (+ for oiling the oven dish)
2 tablespoons 100% maple syrup grade A
500 ml unsweetened soy milk
2 teaspoons apple vinegar
optional: powdered cinnamon, fresh herbs.

Preheat oven to 200°C, oil (with sunflower oil) some ramekins if you want cornbread muffin or/and a ceramic baking pan if you want a more classic result.
In a medium bowl, wisk together the soymilk and the vinegar. Add the oil and maple syrup and wisk with a wire wisk until foamy and bubbly. In a large bowl, sift together the dry ingredients.
Pour the wet ingredient into the dry and mix. Pour the batter into the ramekins/pan and if you want you can sprinkle the batter with some powdered cinnamon or some fresh herbs.
Bake for 20 to 35 minutes (depending the size of the ramekins/pan), until a toothpick inserted into the center comes out clean.
You can slice into squares the cornbread and serve it warm or store it in an airtight container.

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