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PREP TIME: 5 minutes
ACTIVE TIME: 5 minutes
3 cups fine cornmeal (certified gluten-free if
3 cups unbleached all-purpose flour (or glutenfree flour blend, soy-free if necessary)
¼ cup coconut sugar (or brown sugar)
¼ cup flax meal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Whisk all the ingredients together in a large
bowl. Divide evenly between the two jars.
Tightly secure the lid on each jar. Attach a
card with the following instructions to the
● Preheat the oven to 350°F
(180ºC). Lightly coat a 10-inch
cake pan or skillet or an 8 × 8-
inch baking dish with cooking
spray or olive oil.
● In a large bowl, combine 1¼ cups
nondairy milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes. Whisk in ⅓
cup sunflower oil or melted coconut oil. If you want a sweeter, moister cornbread, add 2
tablespoons maple syrup. Add the contents of the jar and stir until smooth. If you like, you can
stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR ¼ cup canned diced green chiles
OR 2 tablespoons diced jalapeños.
● Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick
inserted into the center comes out clean. Let it rest for 10 minutes before serving. Enjoy!
(Serves 8 to 10)