I make cornbread often during cold weather because it’s a comfort food from my childhood. My mother and I made it from boxes of Jiffy mix, but now I make it from scratch. It’s delicious plain, but I often add ingredients to it, in this case, garlic and scallions with tamari and ginger.
Cornbread welcomes many additions. I often stir half a cup of dairy-free cheese or some frozen corn or jalapeno peppers into the batter. To create a slightly Asian flavor in my cornbread, I sauté scallions and garlic with a little bit of tamari and powdered ginger and stir them into the batter just before putting it into the oven.
You can substitute fresh ginger for powdered, or bottled ginger, if you’ve got it. I smother cornbread with dairy-free butter that drips down the sides of the hot cornbread. It’s pure comfort food, hearty and satisfying, and it pairs well with winter stews and soups.
Gluten-Free Cornbread with Garlic and Scallions
Garlic and scallions sautéed in tamari and ginger add an Asian flavor to this light, delicious gluten-free cornbread.
- 1 cup cornmeal
- 1 cup gluten-free flour mix
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg plus one egg white, beaten
- 1 1/4 cups cashew cream. See NOTE
- 1 tablespoon coconut oil
- 1 tablespoon olive oil
- 3 large scallions, chopped
- 6 cloves garlic, sliced
- 1 tablespoon tamari
- 1/2 teaspoon powdered ginger
- 1 tablespoon coconut nectar
- 1/3 cup plus 1 tablespoon melted non-dairy butter
Preheat oven to 375 degrees F.
In a small skillet, heat the oils over medium-high heat until they shimmer.
Add the scallions, and sauté for one minute, until wilted.
Stir in the garlic and tamari and sauté for another minute.
Remove from heat, and set aside.
Put 1 tablespoon non-dairy butter into an 8" square baking dish, and place it in the oven.
In a medium bowl, mix together the corn meal, flour mix, xanthan gum, salt and baking soda
In a separate, smaller bowl, whisk together the eggs, cashew cream, coconut nectar and 1/3 cup melted non-dairy butter.
Stir the wet ingredients into the dry ingredients.
Open the door to the oven, and carefully pour the batter into the hot pan.
Bake at 375 degrees F for 25 minutes, or until the top is slightly browned.
Allow to cool for a few minutes, then turn over onto serving plate.
Cut into squares and serve with dairy-free butter.
Make cashew cream by soaking 1 cup of raw cashews overnight. The next morning, blend the drained cashews with 1 cup filtered water. The cashew cream should be the same consistency as regular cream. If you don't have cashew cream, you can substitute canned coconut milk.
Sauté chopped scallions and garlic in olive and coconut oils.
Stir in tamari and powdered ginger.
Put a tablespoon of dairy-free butter into a baking dish, and put it into the oven.
Stir dry ingredients together.
In another bowl, stir wet ingredients together.
Stir dry ingredients into wet, then stir in the scallions and garlic. Pour the batter into the hot pan, and bake at 375 degrees F for 25 minutes.
Remove from oven, cut into squares, and serve with dairy-free butter.