You are viewing Allergic Living Canada | Switch to United States
Allergies, Asthma & Gluten-free

SIGN UP For Our Free e-Newsletter

Submit
Click To See Past Newsletters
Eggs

Three-Bean Chili with Herb Cornbread

Herb Cornbread

Makes 8 to 12 muffins

Free of:All top allergens and gluten-free
 

Ingredients

  • 1 cup fine cornmeal
  • 1/4 cup white rice flour
  • 1/4 cup brown rice flour
  • 1/4 cup corn flour
  • 1/4 cup tapioca starch
  • 1 tbsp gluten-free baking powder
  • 1/2 tsp sea salt
  • 1/4 cup golden cane sugar
  • 1 tsp Italian savory herbs
  • 1/3 cup grapeseed oil
  • 1 cup unsweetened rice milk
  • 2 large eggs or 2 flax “eggs” (2 tbsp ground flax seeds + 6 tbsp hot water, combined and cooled)

Method

  1. Pre-heat oven to 375° F. Line a muffin tin with baking cups.
  2. Combine all dry ingredients in a large bowl, whisking thoroughly.
  3. In a smaller bowl, combine all wet ingredients. Pour into cornmeal mixture and stir gently until well incorporated. Batter will be quite wet.
  4. Spoon into prepared muffin tin to just below the top of each baking cup.
  5. Bake 20-25 minutes or until toothpick in the center comes out clean. Serve warm with chili.

Recipes by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

more recipes like this
back to previous page

Comments

comments