This easy corn bread is perfect for anyone looking for a tasty, plant-based treat that's also gluten-free. It’s moist, flavorful, and comes together quickly for a delicious snack or side dish.
Start by heating your oven to 375°F (190°C) and greasing a loaf pan so the bread doesn’t stick. In a small bowl, soak the chia seeds in warm water for about 5 minutes, then drain off any extra water. Next, pop the soaked chia seeds into a blender and blend until smooth. Add the sucanat and agave nectar, then blend everything together again until it’s well combined.
In a large bowl, sift together the cornmeal, spelt flour, baking powder, and salt. Stir in the frozen corn kernels, then pour in the chia seed mixture and give it all a good mix until everything is evenly combined. Pour the batter into your prepared loaf pan and pop it in the oven.
Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
- Use fresh cornmeal for the best texture and flavor.
- Make sure your baking powder is fresh to help the bread rise properly.
- Don’t overmix the batter; stir until just combined to keep it light.
This bread is moist and fluffy, making it a perfect comfort food. It uses simple, wholesome ingredients that are both vegan and gluten-free. Everyone can enjoy it, regardless of dietary needs.
Serve warm with a drizzle of maple syrup or a spread of dairy-free butter. It pairs well with chili, soups, or a fresh salad for a complete meal.
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze slices wrapped in foil or plastic wrap and thaw before serving.
