You may be hesitating and thinking, "Is this REALLY going to work?". But don't. It works!! It's delicious!! Instead of refined sugar, I used palm sugar. It was sweet and moist, scrumptious!! Thanks for sharing.
MMMmmmmm! I changed a few things on your recipe, but not much. I swapped honey for sugar because I like honey in cornbread. I also did grease the pan (and I am glad I did) and I did preheat the oven. Pan size wasn't specified, but I used an 8x8 pan and the bread ended up being about 1 inch thick. So if you want a thicker bread, use a 6x6 or double the recipe. WE at nearly the entire pan between my husband and I and my 2 year old son served with some ham and bean soup (we are not vegan...just gluten free). I will definitely make it again. It was really really easy (much easier than most gluten free or even regular recipes) and should have a good amount of protein with all those almonds.
This recipe rocks! I am doing a vegan/GF detox diet right now and needed something bread-like. All the other recipes I found used lots of ingredients that I do not have on hand, so this one was perfect! Used 1/4 C agave nectar instead of sugar, added into the blender with the water in step 1. Added additional 1/4 TB cornstarch to compensate for the extra liquid from using the agave. Baked until the edges were golden and the top was crackly. I didn't grease the baking dish and it came out fine, mine was not crumbly at all. Much denser than my regular flour-based cornbread but very tasty! Great plain as well as drizzled with additional agave nectar. THANK YOU FOR THIS! I will be making it again!!
I really appreciated this recipe! Simple and wholesome ingredients. It became a foundation to a few changes I made to the original recipe. I used coconut sugar granules in place of regular sugar and soaked 3 Tbsp of flax seeds and added it to the batter. I also used kudzu root as the starch and added a pinch of salt. I am experimenting more with the flavors, like adding jalapeno and sun dried tomatoes. The bread came out moist with a delightful crunchiness from the corn. I used a bit of ghee to butter the pan as well and preheated the oven. Thank you for posting this, it gave me a blueprint to making some delicious vegan and gluten free corn bread.
Made it exactly as the recipe says.
Kinda gritty and crumbly, but I'll take what I can get.
Plan to make this again super soon.
Great recipe. I also used a little less coconut palm sugar and a little stevia. Very tasty! And easy!
Awesome simple and tasty recipe! I make this for pretty much every pot-luck function I go to because I know just about anyone there (barring allergies) can have them. Thank you for posting this.
Everyone in the family liked it, but it is pretty sweet even after cutting the sugar in half (for my taste). I liked having the almonds in it instead of flour because that has to be better for my diabetic husband than regular corn bread. Thanks for sharing.
Although I've certainly had better cornbread, this was surprisingly good given that it's vegan and gluten-free. And SO simple and fast to make! I had it with chili, and it's very yummy. I did, however, let it cook for about 25 minutes as opposed to the 12-15 minutes that is called for in the recipe.