Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Maple Nugget Cornbread with Maple Butter
1 Gluten Free Pantry Yankee Cornbread & Muffin Mix (or Bob’s Red Mill Cornbread Mix – you may have to bake it a bit longer)
1/4 Cup Pure Maple Syrup
1 1/3 Cups Almond Milk plus 2 Tablespoons of Fresh Lemon Juice (this makes “buttermilk”)
1 Large Egg
6 Tablespoons of Melted Organic Virgin Coconut Oil
Maple Nuggets (You can call him here to order: 802-489-2286)
Dairy Free Butter (I use the Soy Free Earth Balance)
Extra Pure Maple Syrup
Preheat the oven to 400 degrees. Measure the almond milk in a glass measuring cup and add the lemon juice. Set aside. Pour the mix into a medium sized bowl. Add the maple syrup, egg, and melted coconut oil. Add the almond milk mixture. Pour and spread into an oiled 8×8 square baking dish. Sprinkle with the maple nuggets. I probably used about three Tablespoons.
Bake for 17-22 minutes. Do not over bake or the cornbread will be dry. Remove from oven and set aside.
For the Maple Butter: For two people I fork whisked about 3 Tablespoons of dairy free butter with about 1 Tablespoon of Pure Maple Syrup until it was combined. Then I spread it in a nice dish and drizzled with more maple syrup.
Top cornbread with the Maple Butter and drizzle with pure maple syrup.
Serve warm.
I’m glad that you’re home safe! And I’ve never seen “maple nuggets” before. I’m going to look for them! Thanks and aloha, Lori
LikeLike
Thank you Lori, we were certainly relieved to get out of that snow storm! 🙂
LikeLike
Pingback: 50 Of My Fall Favorites | gluten free zen