Corn Bread

Posted by on Nov 7, 2010 | Comments Off on Corn Bread

6 eggs
1/3 cup butter or ghee, melted
1/3 cup honey
1/2 tsp pure vanilla extract
1/2 tsp pure salt
1/4 cup coconut flour, sifted
1/2 tsp baking powder
1/3 cup cornmeal

  • Mix together eggs, butter, honey, vanilla, and salt.
  • Combine coconut flour, baking powder, and cornmeal, and whisk into batter until there are no lumps.
  • Fill greased 8X8 square baking dish. Bake at 400 degrees for 18 – 20 mins.

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SIDE NOTES:

~  Adapted from Cooking with Coconut Flour.

~  Nothing like a bowl of chili when it’s chilly 😉

~  Click here for ——> SMOKEY-TEMPEH-CHILI, or here for——–> EASY-BLACK-BEAN-CHILI

~  The batter will be extremely thin & liquidy. This is normal. Just pour it into baking dish & bake as directed.

~  Check the center with a toothpick to know when it’s ready.

~  In my opinion, this is the only quick bread of the bunch that does not work with coconut oil.  Butter or ghee will yield best results.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be careful choosing your vanilla.

~  Alternately, you can make muffins with the same batter (makes 12 small muffins)

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For those who prefer to bake with white flour and sugar, here’s a more traditional, very tasty recipe:

1 & 1/4 cups unbleached white flour
3/4 cup cornmeal
1/4 cup sugar
2 tsps baking powder
1/2 tsp pure salt
1 cup milk of choice
1/4 cup oil
1 egg

  • Preheat oven to 400 degrees.
  • Grease an 8 inch square baking pan.
  • Mix all ingredients.
  • Pour batter into pan.
  • Bake 20 – 25 mins.

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