I had made a spicy Mexican dish that needed something to cut the heat. Corn bread sounded perfect. I have not made corn bread since I have been watching gluten and eating Vegan/WFPB. I found a gluten-free mix that needed just a few ingredients. It turned out just how I remembered, even without eggs and dairy.
- 2 GF Martha White Cornbread Packets
- 1 can creamed style corn
- 1 c plant-based milk
- 2 tbsp apple cider vinegar
Preheat oven to 400 degrees. Line a 9×13 baking dish with parchment paper.
In a large bowl mix together all the ingredients. Pour cornbread batter into prepared baking dish.
Bake for 30–35 minutes.
Serve. Eat. Enjoy.
Looks good!
Thanks Sheree. It was perfect.
Where do you get the “2 GF Martha White Cornbread Packets”? Is the corn GMO free?
I found them in the baking aisle of the grocery.