Corn was a staple food of Native Americans when European settlers arrived in the New World. The early pioneers learned the art of making native cornbread, a combination of ground corn and water baked on an open fire. Nowadays, most cornbread recipes contain oil and eggs, but the natural fat in coconut milk can replace those items. Flax seeds give lightness and act as a binder. This recipe can also be made gluten free, as noted in the second ingredient. I have also used almond flour in cornbread and like what it does to the texture, adding a bit more natural fat.
Difficulty Level: Easy
Yield: 9 (1 square) servings
Prep Time: 15 minutes
Cooking Time: 20–25 minutes
Total Time: 30 minutes
1 cup cornmeal
1 cup flour (whole wheat or gluten free)
2 tablespoons ground flax seeds, optional
1 teaspoon salt
4 teaspoons aluminum-free baking powder
1 can (1 3/4 cups) coconut milk (or soy milk)
1/4 cup applesauce
3 tablespoons liquid sweetener
1/2 cup water, as needed
Heat oven to 375°F.
In a mixing bowl, combine cornmeal, flour, ground flax, salt, and baking powder. Mix well.
In a measuring cup, stir together coconut or soy milk, applesauce, and liquid sweetener. Add water as needed to make 2 full cups.
Combine wet and dry ingredients, stirring briskly until smooth, adding extra water as needed until mixture is the consistency of cake batter. Pour into an 8-inch nonstick baking pan, or scoop into muffin tins. Bake for 20–25 minutes.
Nutritional Data: calories 208.09 , fat 10.60g, sat fat 8.37g, cholesterol 0mg, sodium 221.16mg, carbohydrates 27.89g, fiber 3.00g, sugars 6.38g, protein 4.04g
Created by Neva Brackett, Copyright © AdventHealth Press