If you'd like the inside scoop on my diet during the fall and winter, I hope you're ready to hear about a lot of soups and chilis, and I mean a lot. AND, you know what goes perfectly with chili? CORNBREAD. 

Growing up my Grampy made the BEST cornbread. I would eat the entire pan, literally (not a lot has changed). However, now you can enjoy your grandparents very best cornbread without all the dairy! Even if you aren't sold on cornbread just yet- I urge you to try this! 

If you're really feeling it, you'll make this alongside my lentil chili and you'll invite the whole family to enjoy. 

I made this for my super sweet roommate and some friends, and I think it's pretty obvious that it was a crowd pleaser. Some enjoyed with honey, some with soup, and some straight from the pan. I personally like it with a tad bit of dairy-free butter on top :) 

INGREDIENTS:

• 1 cup organic corn meal

• 1 cup gluten free flour

• 1 cup rice or soy milk

• 1/3 cup coconut oil (melted)

• 1/2 cup natural cane sugar

• 2T flaxseed mixed with 4T water

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

** PLEASE NOTE: The pan pictured above is a large rectangular baking pan that I doubled this recipe for. This recipe is best for a square baking dish or a traditonal loaf pan. 

DIRECTIONS:

1. Preheat your oven to 375 fahrenheit.

2. Grease the baking pan of your choice and set aside (see note about pan size above).

3. Mix the flaxseed and water together in a small glass or bowl, stir well, and set aside.

4. In a large mixing bowl, combine all other ingredients and stir well.

5. Add in the flax mixture and stir until well-combined.

6. Pour batter into a greased baking pan.

7. Bake for 20-25 minutes or until a toothpick comes out clean.

8. Let it cool for 5-10 minutes before serving.

9. Enjoy!

xoxo

Emma