Gluten-free Vegan Cornbread Recipe

From pairing with chili to crumbling for stuffing, prepared in a pan or a skillet, piping hot cornbread simply satisfies. When it comes to this savory side, each bite offers real health benefits. No need to load up with butter and sugar — fresh herbs and sweet corn kernels add flavor and texture that speak for themselves. ORGANIC INDIA Original Psyllium Pre & Probiotic Fiber lends natural binding properties, yielding a tender, gluten-free and vegan cornbread with fresh, delicate taste.  

Natural prebiotic psyllium is known to promote beneficial bacteria for a healthy gut. ORGANIC INDIA’s award-winning Psyllium Pre & Probiotic Fiber products go even further, supporting immune system health and overall wellness with 5-in-1 benefits, including essential pre and probiotics and digestion-aiding herbs. Not only are ORGANIC INDIA psyllium products easy to incorporate into meals, from blending in smoothies to sprinkling over oatmeal, they open a world of baking that doesn’t rely on gluten or eggs. We used chives, parsley, and basil, but feel free to change up fresh herbs or swap for a pinch of dried. This recipe isn’t just simple to throw together, it’s versatile, too. Serve alongside your main dish or savor on its own, and enjoy! 

Ingredients

• 1 C. ground yellow cornmeal
• 1 ½ Cups gluten-free flour blend
• 1 Tablespoon baking powder
• ½ Teaspoon baking soda
• 1 Teaspoon sea salt 
• 3 Tablespoons ORGANIC INDIA Original Psyllium Pre & Probiotic Fiber 
• 1 ½ Cups unsweetened almond milk  
• ¼ Cup olive oil
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons maple syrup 
• 2 Tablespoons chopped fresh chives
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons chopped fresh basil 

Directions

1. Preheat the oven to 400 degrees F. Lightly coat an 8 x 8 pan with cooking spray, or line with parchment paper. 
2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and psyllium. Whisk to combine. 
3. Add the almond milk, olive oil, apple cider vinegar, and maple syrup and stir to form a batter. Stir in chives, parsley and basil. Pour batter into prepared pan.
4. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.