We all love a small piece of bread here and there. This gluten free cornbread is great on its own or even alongside a hot bowl of soup or stew. This recipe is very quick and easy and serves about 9.

Ingredients:

• 1 cup Gluten free flour blend
• 3/4 cup cornmeal
• 2 tbs organic cane sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1 cup unsweetened coconut milk, room temperature
• 1 tbs white vinegar
• 1/3 cup coconut oil, melted

Method:

1. Preheat oven to 180 degrees Celsius.
2. Butter a 20cm x 20cm oven proof dish.
3. Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large mixing bowl.
4. In a separate bowl mix coconut milk and vinegar. Set aside for 5 minutes as this mixture needs to curdle.
5. Add coconut oil to curdled mixture.
6. Add mixture to the flour mixture and combine well.
7. Pour batter in prepared baking pan.
8. Bake for about 20-25 minutes until golden brown. Insert a toothpick in the middle of the pan, if it comes out clean you know your cornbread is fully cooked.
9. Allow the pan to cool for about 15 minutes.
10. Slice and serve warm
11. Serve and Enjoy!

 Resource: sarahbakes .com