Homemade cornbread is such a great recipe to have. You can make them into muffins, add other flavors, freeze and enjoy later or serve it with fresh chili. A slice with a little coconut butter and maple syrup? A slice with strawberry preserves? Add jalapenos to the batter and make them spicy. So many options and all are good. Get the recipe below.
Ingredients:
Peaceful Preparation:
Notes:
- 5 TBSP Coconut Butter or oil
- 1 Cup Cornmeal or Harina de Maiz
- 1 Cup Buckwheat Flour for GF or Whole Wheat
- ¼ cup Maple Syrup (or Agave, Coconut Nectar, Coconut Sugar...)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt / to taste
- 2 Tbsp Flax Meal
- 6 Tbsp Water
- 1 1/4 cup Dairy Free Milk of Choice (Unsweetened/Unflavored)
- 2 Tbsp Apple Cider Vinegar
Peaceful Preparation:
- Preheat the oven to 375° F. Lightly grease an 8-9-inch baking dish, 12 muffin tins or large loaf pan.
- Mix the flax and water to make the vegan egg, set aside to congeal for 5 minutes.
- Mix the apple cider vinegar in the with dairy free milk, set aside to sour for 5 minutes.
- In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. Stir in any add-ins like herbs, peppers, corn other flavors etc.
- In a separate bowl, mix together the congealed flax mixture into the soured dairy free milk, add the syrup and mix well.
- Pour the wet mixture into the cornmeal mixture along with the coconut butter or oil and fold together until there are no dry spots and is just combined. It will have some lumps.
- Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes in an 8x8 or about twice that for a loaf pan. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Notes:
- Add-in’s increase baking time by 5 min.
- For best results, don’t overmix.
