A staple at many Southern dinner tables is cornbread. It’s a great side, especially with a hot meal. Sweet cornbread is typically found in the South, while “regular” cornbread is more common in the North. I feel like “regular” cornbread is bland and definitely prefer the Southern version.
When Nikki had to make changes from her diet, she thought she would miss out on cornbread. Thanks to Aldi’s Live G Free, she doesn’t have to. This cornbread mix is gluten-, wheat-, soy-, dairy-, and egg-free.Cornbread as fluffy a cloud Click To Tweet
1 egg or egg replacer
1/4 c dairy-free milk or milk alternative (we used rice milk)
1/2 c oil
That’s all. Really.
-Preheat oven 375 degrees Fahrenheit
-Beat 1 egg/egg replacer, 1/4 c milk or milk alternative, and 1/2 c oil in a large mixing bowl
-Mix in cornbread mix and beat well for 2-3 minutes
-Pour batter in greased 8×8 pan.
-Let stand for 10 minutes.
-Bake until golden brown (approximately 30-35 minutes) OR until a toothpick inserted into the center comes out clean.
(12 servings per container; serving size 1/4 c mix & topping 35g)
Per 1/4 c mix & topping Per 1 biscuit
Calories 130 220
Total Fat 0g 10g
Saturated Fat 0g 1g
Trans Fat 0g 0g
Cholesterol 0mg 15mg
Sodium 210mg 220mg
Total Carbs 30g 30g
Dietary Fiber 1g 1g
Total Sugars 11g 12g
Added Sugars 11g 11g
Protein 1g 3g
We loved the cornbread! It is very sweet and fluffy. This will be a staple in our house.
If you make any of these recipes, please use #glutenfreespirited and tag Gluten-Free Spirited too.
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