- Lorenzo Delmonico born (1881)
Gluten-Free Cinnamon-Basil Cornbread
- Cooking spray
- 2 large eggs (or equivalent amount of egg substitute to make this vegan)
- 6 Tablespoons vegan butter
- 1 1/4 Cup almond milk
- 3/4 Cups cornmeal
- 1 Cup corn kernels
- 1 Teaspoon cinnamon
- 2 Tablespoons finely chopped fresh basil
- 1 Cup rice flour
- 1 Teaspoon baking soda
- 1/4 Teaspoon sea salt
- 1/4 Teaspoon freshly ground black pepper
This cornbread is quite delicious and what makes it extra special is the dash of cinnamon and fresh basil; they add a perfectly sweet touch to each bite. My favorite way to serve this recipe is toasted with a drizzle of honey on top. Or if you're feeling extra special, you can top it with a scoop of almond milk ice cream.
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Beat the eggs, butter, and milk in a large bowl. In a separate bowl, combine all of the dry ingredients and mix well to combine. Add the dry ingredients to the wet ingredients and mix well. Transfer the mixture into the prepared baking dish. Bake until golden brown, for 30 minutes. Remove from the oven and set aside to cool for 10 minutes before serving.