The BEST Cornbread
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.
Photo by Jordan Mobley
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.
Photo by Jordan Mobley
DIRECTIONS:
Preheat your oven to 375 fahrenheit.
Grease the baking pan of your choice and set aside (see note about pan size above).
Mix the flaxseed and water together in a small glass or bowl, stir well, and set aside.
In a large mixing bowl, combine all other ingredients and stir well.
Add in the flax mixture and stir until well-combined.
Pour batter into a greased baking pan.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let it cool for 5-10 minutes before serving.
Enjoy!
Photo by Jordan Mobley
xoxo
Emma