The Best Corn Bread Ever! (Vegan & Gluten-Free!)

This cornbread is moist and tender, with a delicate texture, great for either muffins or a loaf. Delicious! I made it for the first time at my birthday dinner. It came out perfect and was a big hit...

Thanks to my friend Jen who gave me the wonderful birthday gift of the great cookbook, Babycakes by Erin McKenna. Babycakes NYC will always be a must-go-to when I go back to visit!

Amazing Corn Bread
(adapted from BabyCakes by Erin McKenna)
Ingredients:
2/3 cup rice milk
1 tablespoon apple cider vinegar
3/4 cup Bob’s Red Mill Gluten-free All-purpose Baking Mix
1/2 cup cornmeal
1/2 cup corn flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the pan
1/3 cup agave nectar
1/3 cup unsweetened applesauce
2 teaspoons pure vanilla extract

1. Preheat oven to 325 degrees. Lightly grease a 7 x 4 x 3-inch loaf pan with oil.
2. Pour rice milk and vinegar into a small bowl, but do not stir; set aside to form “buttermilk.” In a medium bowl, whisk together dry ingredients. Add oil, agave, applesauce, and vanilla. Stir until combined. Pour in “buttermilk.” Mix gently until ingredients are fully incorporated and batter is slightly grainy.
3. Pour batter into prepared pan. Bake on center rack for 32 minutes, rotating the pan 180 degrees after 20 minutes. The finished bread will bounce back slightly when pressed, and a toothpick inserted in center will come out clean.
4. Let cool for 20 minutes before running a knife along the edge of the bread. Cover the top with a cutting board, and invert the loaf onto the board. Re-invert, cut, and serve warm. Store uncut bread at room temperature for up to three days.