This delicious sweet and savory cornbread can be made in the air fryer or regular oven. It’s just as delicious for breakfast, as it is along side soup for dinner.
- 3/4 cup fine or medium grind yellow cornmeal
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 1 cup plain soymilk or other non-dairy milk
- 3 tablespoons olive oil
- 2 teaspoons fresh minced rosemary
- 1/2 cup vegan butter, softened
- Agave nectar, as needed
If using an air fryer there is no need to preheat. If using the oven, then preheat the oven to 400°F. Grease ramekins with oil or shortening.
In a large bowl, mix together the cornmeal, sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt. Add the soymilk, olive oil and rosemary to the flour mixture, whisking until mixed.
Scoop the batter into the prepared ramekins. Bake in the preheated oven for 15 to 20 minutes in the air fryer and 20 to 30 in the oven. The baking times will vary depending on the size of the ramekins you use. The cornbread should be lightly browned on top, be firm to the touch and a tester inserted into the center will come out clean.
In a small bowl, mix together butter and 2s tablespoon agave until smooth. Add more or less agave, according to taste.
Remove the cornbread from oven and set aside to cool until ready to serve. Serve with agave butter on the side.
Variation: If you aren’t gluten-free, you can substitute 3/4 cup unbleached all-purpose flour in place of the sorghum, tapioca, and xanthan gum.
Copyright 2018 Julie Hassonwww.juliehasson.com
You can use Bob’s Red Mill gluten-free 1 to 1 flour in place of the sorghum, tapioca, and xanthan gum.