Real Cornbread

Cornbread is such an amazing touch to meals! (Especially chilli;) 

Being allergic to dairy, it’s hard to find a good recipe without it. I changed some things up in a recipe I found, and I believe it was a success! 

This was a dense one, and not overly sweet. I enjoyed this guy for a whole week. Could feed around 10 people

Ingredients 

  • 1 cups organic cornmeal
  • 1 1/2 cup organic whole wheat all-purpose flour
  • 1 cup Bobs Red Mill Masa Harina(or sub 1C cornmeal)
  • 2 teaspoons baking powder
  • 1/4cup organic coconut oil (melted/liquid)
  • 1/8cup unsweetened applesauce 
  • 2 Tbsp maple syrup
  • 2 Tbsp brown sugar 
  • 2 cups plain almond milk 
  • 2 teaspoons organic apple cider vinegar
  • 1/2 teaspoon sea salt salt

Directions 

  1. Combine the almond milk and apple cider vinegar in a medium bowl and wisk together. Put to the side. 
  2. Combine all dry ingredients together (cornmeal, flour, masa, brown sugar, baking powder and salt) in a medium-sized bowl and stir until well mixed.
  3. Add melted coconut oil and maple syrup to the almond milk/vinegar and wisk until bubbly.
  4. Mix the wet ingredients into the dry ingredients and stir until well combined. If the batter is watery, add a little more flower, if ultra thick, add a littl more almond milk) 
  5. Transfer the batter into an 8 x 8 glass baking dish-sprayed with olive oil (spatulas help a ton here) 
  6. Bake at 350 degrees for about 30 – 35 minutes (finished when a toothpick comes out of the middle clean)

Befor baking:

And after:

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s