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.