Corny Corn Bread (Vegan and Wheat-Free) Recipe

  • 3 tablespoons chia seeds
  • 1 1/2 cups warm water
  • 1/2 cup sucanat
  • 1/4 cup agave nectar
  • 1 1/2 cups cornmeal
  • 1 cup spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups frozen corn kernels
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
  2. Soak chia seeds in warm water in a bowl for 5 minutes; drain.
  3. Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
  4. Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.