This gluten-free, veggie-packed version of my favourite comfort food is a perfect complement to autumn’s seasonal veggies. Dense, rich, and satisfying a square of this will leave you feeling so cozy and satisfied!
Butternut Cornbread
Ingredients
- 2 Tbsp. chia seeds
- 1 cup / 250ml milk of your choice
- ¾ cup / 100g organic cornmeal
- ½ cup / 50g organic corn flour
- 3 Tbsp. nutritional yeast
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- 1 tsp. fine salt
- 1 Tbsp. apple cider vinegar
- ¼ cup / 60ml coconut oil or ghee melted
- 1 Tbsp. pure maple syrup
- ¾ cup / 150g butternut squash puree
- kernels from 1 ear of steamed corn
- 1 jalapeno seeds removed, finely diced
Directions
- Preheat oven to 400℉/200℃.
- Mix the chia seeds with the milk in a small bowl and set aside to gel. It should take 15 minutes or so to attain the right consistency.
- Lightly oil a 8×8 glass baking dish.
- In a large bowl, sift the cornmeal, corn flour, nutritional yeast, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the vinegar, coconut oil, maple syrup and squash puree until combined. Add chia and milk mixture, stir completely.
- Add the wet mixture to the dry, and combine in as few strokes as possible. Fold in the corn kernels and jalapeno.
- Add batter to the prepared dish, smooth out the top. Bake until deeply golden, 40-45 mins. Let cool for at least 30 minutes in the pan. Cut into squares.
Notes
Serves 6-8
