Vegan and Wheat-Free Recipe for Corny Corn Bread

This vegan and wheat-free corn bread is a delicious and healthy alternative to traditional corn bread. Made with cornmeal, almond flour, and flax eggs, it is both gluten-free and vegan-friendly. The corn kernels add a sweet and crunchy texture, making it the perfect side dish for soups, stews, or chili. This recipe is easy to make and will satisfy both vegans and non-vegans alike.

Ingredients

• 1 cup cornmeal
• 1 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water)
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 cup unsweetened almond milk
• 1 cup corn kernels

Directions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish with coconut oil.
2. In a large mixing bowl, combine the cornmeal, almond flour, baking powder, and salt.
3. In a separate bowl, whisk together the flax eggs, melted coconut oil, maple syrup, and almond milk.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the corn kernels.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for 10 minutes before slicing and serving.

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