Cornbread often gets eggs, melted butter, and milk before the batter reaches the oven. This version skips all three. Almond milk mixed with apple cider vinegar provides the liquid, while melted coconut oil adds fat and keeps the cornmeal batter from baking dry.
Fresh basil and corn kernels go into the batter before baking. The basil puts an herb note through each piece, while the kernels break up the crumb with bites of corn.
Apple Cider Vinegar Goes Into the Almond Milk
Two cups of unsweetened almond milk are mixed with two teaspoons of apple cider vinegar and set aside. Lemon juice can take the vinegar's place if needed.
Melted coconut oil and maple syrup are then whisked into the milk mixture until it turns foamy. Coconut oil handles the fat without melted butter, while maple syrup adds a small amount of sweetness without refined sugar.
Cornmeal Makes Up Most of the Dry Mix
Two cups of cornmeal are combined with one cup of all-purpose gluten-free flour, two teaspoons of baking powder, and half a teaspoon of salt.
Pour the wet mixture into the dry ingredients and stir until combined. The finished batter should be thick rather than pourable, so it needs to be transferred to the baking dish with a spoon or spatula.
Fresh Basil Goes Straight Into the Batter
Half a cup of chopped fresh basil gets stirred through the batter. It isn't saved for a garnish or scattered across the bread after baking.
The amount is enough to put pieces of basil throughout the cornbread, changing the usual corn-and-sugar flavor into something that can sit beside chili, soup, or another savory dish.
Corn Kernels Add Another Texture
Half a cup of frozen corn goes in with the basil. The kernels stay intact as the bread bakes, so the finished pieces contain corn in two forms: ground cornmeal in the crumb and whole kernels inside it.
Transfer the batter to an 8-inch square glass baking dish. Small oven-safe bowls can also be used to make individual portions instead of cutting squares from one pan.
Bake the Cornbread at 350°F
The cornbread needs about 30 to 35 minutes in a 350°F oven. Once baked, it can be cut into 12 pieces if using an 8-inch square dish.
Despite leaving eggs, butter, and dairy milk out of the batter, the recipe still produces a sliceable cornbread. Coconut oil supplies the fat, almond milk supplies the liquid, and baking powder provides the lift, with basil and whole corn mixed through each piece.
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