Thursday, January 9, 2014

Bourbon Infused Mini-Maple Cornbread Loaves - Gluten Free, Dairy Free

I love my mini-loaf pan. I just used it for mini-meatloaves and hadn't even had a chance to put it away from the dish-rack when I thought of these.

Preheat Oven to 400 degrees

  • Non-Stick Spray (I used coconut oil, which was from Trader Joe's)
  • 2 Cups Cornmeal/ Stone Ground Corn flour (make sure it's gluten free)
  • 1 Cup Brown Rice flour (most recipes use 1/2 c. brown, 1/2 c. white, but this is what I had. It is a touch grainier than most breads we know)
  • 2 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/2 Tsp Chili Pepper Flakes
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Coriander
  • 1/2 Tsp Allspice

Blend all the above (dry) ingredients together. Be sure to spray your loaf pan (or skillet)
  • Buttermilk Replacement:
    • 1 Cup Coconut Milk 
    • 1 Tbsp Vinegar added to Coconut Milk (I used Apple Cider Vinegar)
  • 2 Eggs
  • 1/4 Cup Margarine (softened), or coconut oil
  • 2 Tbs Rice Bran Oil
  • 2 Tbs Maple Syrup
  • 2 Tbs Bourbon (I think it might stand a touch more next time)
  • 1 Tbs Orange Juice
  • Maple syrup (or honey) for drizzling on top prior to baking
Combine liquid ingredients together, add vinegar directly into coconut and then combine the rest, whisking into dry ingredients for just a minute or so - until smooth.  Pour or spoon batter into pan, drizzle with maple syrup or honey, and bake for 18-22 minutes, using the toothpick test.

Here's how they came out: