Fall is here and that means it’s time to bust out the crockpot! I love cooking with my slow-cooker. It’s pretty much the best invention ever. A kitchen essential that makes my life so much easier. I can just throw everything in there in the morning and it’s ready to eat at dinner time. It’s like magic!
One of the meals I loved most as a child was a big pot of pinto beans with ham. It was such a warm, comforting meal. My mom would always serve it with homemade cornbread too. Is there any other way to enjoy a bowl of pinto beans with ham? I now make it for my family, except I use bacon in place of the ham. It’s one of the easiest, cheapest meals you can make…and my family loves it!
To go with our pinto beans with bacon, I baked up a pan of this gluten, egg and dairy free cornbread. It’s perfectly fluffy and just the right texture. I like to crumble my cornbread over my beans, getting a little bit with each bite. I will be making this cornbread many times this fall and winter. A simple quick-bread to serve alongside my next pot of hearty chili, soup or stew.
- 1 cup Sarah's gluten free flour blend
- 3/4 cup Bob's Red Mill gluten free cornmeal
- 2 tablespoons organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup So Delicious unsweetened coconut milk, room temperature
- 1 tablespoon white vinegar
- 1/3 cup coconut oil or organic non-hydrogenated shortening, melted
- Preheat oven to 350 degrees. Prepare 8x8-inch baking pan by spraying with cooking spray or lining with parchment paper.
- In large mixing bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- Mix together coconut milk and vinegar. Let sit for 5 minutes to curdle.
- Add melted coconut oil to coconut milk. Pour over flour mixture. Stir until ingredients are well combined.
- Pour batter into prepared baking pan. Bake for 23-25 minutes, until golden brown and toothpick inserted in center comes out clean.
- Allow to cool in pan for 15 minutes. Slice and serve warm. Store in air-tight container.
So happy I found your blog! I am making several of your recipes for Thanksgiving this year. I am going to use this cornbread recipe to make GF stuffing. Thank you for the wonderful recipes! They are all so delicious!
I LOVE cornbread. I've been disappointed that I've had to go GF and not eat that Jiffy mix any more. Thanks!
Randy Allen Bishop says
Going to try it today!
Marlene Lugo says
If I want it sweet, can I add 1/2 cup of sugar?
I made this over the weekend and it was so yummy! I’m sitting at work right now with leftover cornbread and chili, counting down the minutes until lunch so I can eat some more. Mmmmm.
Yay! I’m so glad you enjoyed it!
I’ve made this at least three times. It’s a good recipe. The leftovers are crumbly, but that’s expected both with cornbread and GF breads.
Elizabeth Alligood says
This is by far the best gluten free, eggless cornbread recipe I have used! My son complains about eating in a way that accommodates my food sensitivities, so it is great that he actually liked it too!
So glad you enjoyed it!
This looks so yummy! Can you sub lemon juice for the vinegar?
That should work perfectly!
Charu Slawek Robertson says
Can I use cashew/Almond milk instead of coconut?
Lacey Gemaehlich says
Hmmmm… the batter is not really pourable… it seems really thick… is that normal?