food · recipes

Cornbread

Here’s to another recipe!

I don’t usually make cornbread, except for Thanksgiving of course.  Every time I do make it, it would be out of a box mix.

And every time it ends up tasting super dry.

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.

Ingredients

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 egg
1 tablespoon agave nectar
5 tablespoons coconut oil (melted)
1 cup almond milk
1 tablespoon white vinegar
1/3 cup water


Directions

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!

Yours Truly,
Sally Hyroad
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