Vickys Sweet Cornbread Recipe

Name: Vickys Sweet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 240 ml light coconut milk at room temperature; 2 tsp apple cider vinegar; 120 grams oat flour - I grind gluten-free oats to make my own; 90 grams cornmeal or fine polenta; 2 1/2 tsp baking powder; 1/2 tsp bicarb / baking soda; 3/4 tsp low-sodium salt; 1/4 tsp xanthan gum; 100 grams sugar; 75 grams coconut oil, melted; 1/2 tsp vanilla essence

Servings: persons

240 ml light coconut milk at room temperature
2 tsp apple cider vinegar
120 grams oat flour - I grind gluten-free oats to make my own
90 grams cornmeal or fine polenta
2 1/2 tsp baking powder
1/2 tsp bicarb / baking soda
3/4 tsp low-sodium salt
1/4 tsp xanthan gum
100 grams sugar
75 grams coconut oil, melted
1/2 tsp vanilla essence

1
["Preheat your oven to gas 4 / 180C / 350F and line an 8"" x 8"" square cake tin or a 12 hole muffin tin", "Add the milk and vinegar to a large bowl and let stand while you get on with the rest of the recipe", "Mix the oat flour, cornmeal, baking powder, baking soda, salt and xanthan gum together in a separate bowl", "Stir the sugar, melted coconut oil and vanilla into the milk mixture", "Stir the dry mixture gradually into the wet mixture until just combined", "Pour into the tin and bake for 20 - 25 minutes for the large tin and 12 - 15 minutes for the muffins or until a skewer in the middle comes out clean", "Cool in the tin for 5 minutes, then turn out and brush the top with maple syrup.", "Best served still warm, maybe even with custard or ice cream as a dessert"]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 240 ml light coconut milk at room temperature, 2 tsp apple cider vinegar, 120 grams oat flour - I grind gluten-free oats to make my own, 90 grams cornmeal or fine polenta, and more.

Yes, Vickys Sweet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Sweet Cornbread

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