Corn Bread Recipe


Simple and easy! This cornbread is traditionally served both as a sweet treat or as a savoury accompaniment to chili, stews, or soups. It is best served fresh as it can dry out quickly over the next couple of days. Whilst the recipe is straightforward, the bread is super versatile, it can be lightly steamed or toasted to refresh, or grilled in a sandwich press. 

My favourite sweet toppings include tahini, nut butters, jam, honey, maple syrup, coconut yogurt and fresh fruit. They could be made in 'english muffin' forms and sent in school lunches like scones or english muffin 'sandwiches'.  To increase moisture even further, try substituting the non-dairy milk for 1 ¼ Cup of sweet potato mash instead. It may need a bit longer in the oven. 



  • ¾ Cup 220g Non-dairy milk (coconut, soy etc.) 

  • ½ tsp Apple cider vinegar 

  • ⅓ Cup 85g Rice malt syrup, applesauce, or Maple 

  • ¼ Cup 60g Macadamia oil or light-flavoured oil 

  • 1 ¼ Cup 140g GF flour blend or, 

  • ½ Cup Buckwheat flour + 

  • ½ Cup Sorghum flour + 

  • ¼ Cup Besan (chickpea) flour 

  • 1 Cup 170g Organic polenta (cornmeal) 

  • 1 ½ tsp Baking powder 

  • ½ tsp Baking soda 

  • ½ tsp Salt 

  • ½ Cup 130g Aquafaba (juice from chickpea tin) 

  • ¼ tsp Apple cider vinegar 

  • ½ tsp Xanthan gum (or guar gum) 


  1. In a measuring jug, add all liquids and stir to combine. 

  2. In a separate bowl, add all dry ingredients and stir to combine, ensuring no little chunks of baking soda or powder remain. 

  3. Preheat the oven to 180°C (350°F). 

  4. Choose a baking dish, approximately 20cm (8") square, 22cm (9") round, or 12 cupcakes. 

  5. In a bone-dry and clean whisking machine (beaters, Thermomix with butterfly, mix-master, or other food processor with whipping attachment), add the aquafaba and vinegar. 

  6. Whisk on high (TM 3.5) for approximately 2 minutes or until egg-white froth forms and expands. 

  7. With the machine still running, slowly sprinkle in the xanthan gum. 

  8. Combine the first liquid mixture with the dry ingredients and mix well. Then fold in the aquafaba, gently but quickly to preserve as much lightness as possible. 

  9. Transfer immediately into the baking dish and smooth the surface. 

  10. Bake for ~26min (or ~19 for cupcakes) or until a toothpick, inserted into the middle, comes out clean. Overcooking will dry it out, undercooking slightly should be ok once it sits and cools a bit. 

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