Cornbread Square Muffins - Gluten-free (easily Vegan)


This is a recipe that I've tweaked a few times, but I think I've finally GOT IT. We've been sugar-free, gluten-free in our household since November (2011) due to yeast overgrowth issues that resulted in some really bad side effects for Warren. He's lost 45 pounds since then (this is now February 2012 as I write this) and although he needed to lose some weight, this wasn't quite how he nor I had expected it to happen. Regardless, this is one of the recipes that came from my search for FOOD - real food that tasted good and filled us up. This last batch came out light and moist, as good as any, and I think probably better than any cornbread I've made before now - and I learned most of my cooking skills while living in the south where cornbread is an art.

Preheat over to 400 degrees. This recipe filled 8 squares in the pan pictured below.

3/4 cups organic brown rice flour (the original recipe called for 1-1/4 cup of all purpose flour)
3/4 cups organic coconut flour
3/4 cup yellow corn meal (not all corn meal is gluten free, so check the package if that's important for you)
1 pack of NuStevia (the original recipe called for 1/8 cup of sugar - I've never liked really sweet cornbread, but this was good)
2.5 tsp double acting baking powder (I used Clabber Girl) - probably would use an aluminum free one next time
1/4 tsp salt
1/2 cup plain non-fat yogurt (the original recipe called for 1/2 cup mayonnaise and to make it vegan you can use vegenaise)
1 cup nut or soy milk - I used almond milk
1 egg (when I made it vegan we substituted egg replacer)
1/4 cup olive oil

Add dry ingredients, make a well in the middle and mix the milk, egg and yogurt together and then blend with dry ingredients. Don't overdo the mixing - just until incorporated and lumps are gone. Place in square muffin pan and bake for 18 to 20 minutes until slightly brown around the edges.

The picture below is of the Wilton square muffin pan that Warren found at a garage sale for $4.00 - he found 2 of them. They are very  heavy and cook these squares perfectly. You can, of course, cook this recipe in any muffin pan or even square pan, but the muffin squares make serving the cornbread so much easier - no flaking or falling part when you try to cut the cornbread. 


Note: The last attempt at this recipe I substituted the all purpose flour with a gluten-free flour mix that we found at the grocery store, used Vegenaise and egg replacer. I will say that although good, they were heavy and doughy and not nearly as tasty and light as this batch. 

Let me know if you try this, if you make any substitutions and how it worked for you.

Thanks for listening!