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

3 comments for “Is this even cornbread any more?

  1. Tammy Elliott
    November 22, 2013 at 12:34 am

    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. weez
    November 22, 2013 at 11:38 am

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

  3. Sara
    January 12, 2014 at 6:03 am

    Could you add creamed corn to this?

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