Vickys Sweet Cornbread

• 240 ml light coconut milk at room temperature
• 2 tsp apple cider vinegar
• 120 grams oat flour - I grind gluten-free oats to make my own
• 90 grams cornmeal or fine polenta
• 2 1/2 tsp baking powder
• 1/2 tsp bicarb / baking soda
• 3/4 tsp low-sodium salt
• 1/4 tsp xanthan gum
• 100 grams sugar
• 75 grams coconut oil, melted
• 1/2 tsp vanilla essence

1. Preheat your oven to gas 4 / 180C / 350F and line an 8" x 8" square cake tin or a 12 hole muffin tin
2. Add the milk and vinegar to a large bowl and let stand while you get on with the rest of the recipe
3. Mix the oat flour, cornmeal, baking powder, baking soda, salt and xanthan gum together in a separate bowl
4. Stir the sugar, melted coconut oil and vanilla into the milk mixture
5. Stir the dry mixture gradually into the wet mixture until just combined
6. Pour into the tin and bake for 20 - 25 minutes for the large tin and 12 - 15 minutes for the muffins or until a skewer in the middle comes out clean
7. Cool in the tin for 5 minutes, then turn out and brush the top with maple syrup.
8. Best served still warm, maybe even with custard or ice cream as a dessert

light coconut milk, apple cider vinegar, flour, cornmeal, baking powder, baking soda, salt, xanthan gum, sugar, coconut oil, vanilla

Taken from cookpad.com/us/recipes/332801-vickys-sweet-cornbread (may not work)