Like, super dry.
So dry that it crumbles on its own.
I was looking around my tiny “pantry” – which is just a shelf filled with my food supply – and noticed I had cornmeal. Why did I buy cornmeal? Well, that’s because I wanted to make polenta, but never did. So I decided to give cornbread another shot, but this time from scratch.
I threw a bunch of things together, like always, and boom! We have ourselves this super moist cornbread. Finally, it’s not dry.
1 cup cornmeal
1/4 cup ground flaxseeds
1/4 cup oatmeal flour
1/3 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon agave nectar
5 tablespoons coconut oil (melted)
1 cup almond milk
1 tablespoon white vinegar
1/3 cup water
First, melt coconut oil over stove top or in the microwave. (I used the microwave.) Then, in a bowl, combine almond milk and vinegar. Set aside.
Preheat oven to 375*F.
In a large mixing bowl, combine cornmeal, flaxseeds, oatmeal & wheat flour, salt, and baking soda. Mix together. Then, add egg, nectar, oil, water, and milk/vinegar mixture. Mix all together until you get a fluffy batter.
Line a 9×9″ pan with parchment paper. Then pour over batter and smooth down in the pan. Place the pan into the preheated oven. (Yes, I actually preheated my oven this time.)
Bake for about 30-35 minutes. Remove from oven and let cool until warm enough to eat. And you’re done! Yay!
I like cornbread.
Until next Saturday! Bye!