Easiest Way to Cook Yummy Vickys Sweet Cornbread, GF DF EF SF NF

Vickys Sweet Cornbread, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. From morning playdate to cocktail hour, this sweet faux pizza with a cookie dough crust and cream cheese center is invariably welcomed with oohs, ahhs. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free)

I finally got around to make a video on how to make my homemade sweet cornbread, I absolutely love. This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! You can cook Vickys Sweet Cornbread, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Sweet Cornbread, GF DF EF SF NF

1. Prepare 240 ml of light coconut milk at room temperature.
2. It's 2 tsp of apple cider vinegar.
3. Prepare 120 grams of oat flour - I grind gluten-free oats to make my own.
4. It's 90 grams of cornmeal or fine polenta.
5. It's 2 1/2 tsp of baking powder.
6. It's 1/2 tsp of bicarb / baking soda.
7. You need 3/4 tsp of low-sodium salt.
8. Prepare 1/4 tsp of xanthan gum.
9. You need 100 grams of sugar.
10. Prepare 75 grams of coconut oil, melted.
11. You need 1/2 tsp of vanilla essence.
12. Prepare of maple syrup for glaze.

It has just the right amount of sweetness and it's easy to throw to together. This easy cornbread recipe makes a healthy, moist, and fluffy sweet cornbread that is perfect for breakfast, lunch or dinner! Plus get my best tips for how to store cornbread, how to freeze cornbread, how to reheat cornbread, and what to do with leftover cornbread. Cornbread, cornpone, corn dodgers—what's in a name?

Vickys Sweet Cornbread, GF DF EF SF NF instructions

1. Preheat your oven to gas 4 / 180C / 350°F and line an 8"x 8" square cake tin or a 12 hole muffin tin.
2. Add the milk and vinegar to a large bowl and let stand while you get on with the rest of the recipe.
3. Mix the oat flour, cornmeal, baking powder, baking soda, salt and xanthan gum together in a separate bowl.
4. Stir the sugar, melted coconut oil and vanilla into the milk mixture.
5. Stir the dry mixture gradually into the wet mixture until just combined.
6. 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.
7. 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. Also delicious with Southern US style dishes.

Food historians are still fighting the war of when and where cornbread first was made. But for this recipe straight up granulated sugar yields a sweet, almost cake-like bread. This cornbread is loaded with fresh sweet corn and mild spicy peppers. The whole corn kernels give the cornbread that lovely texture and the peppers add just the right amount of spice. What cornmeal should I use for cornbread?