Is this even cornbread any more?

In an effort to play the don’t-kill-Cody game, I searched for a non-dairy cornbread recipe. I made so many replacements, I think I have something like a cornbread/bibingka recipe. So this is not only non-dairy, but also gluten free (because I didn’t have wheat flour).

1 1/2 cups yellow cornmeal
1 1/2 cups rice flour
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 can (13 oz) coconut milk
2 large eggs
1/2 cup olive oil

This entry was published on June 21, 2012 at 5:17 pm. It’s filed under Uncategorized and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Is this even cornbread any more?

  1. Tammy Elliott on said:

    I believe it is still a cornbread. I just made a similar recipe, except the general bibinka recipe I was loosely following called for 3 times the amount of coconut milk, than your recipe, as well as some other differences. Against my better judgement, I made the “cornbread” as directed and it resembles a soufflĂ© consistency more than a cornbread.Your recipe seems to have better preportions. How was the texture of yours?

  2. The texture ended up moist and like the texture of banana bread.

  3. Could you add creamed corn to this?

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