We accidentally have A LOT of organic cornmeal at the moment. I made up this recipe tonight and it was so good, Phil said I should write it down so I can make it again.
See Update below, which was even better!
Almost 2 cups of organic cornmeal
- 3 T almond flour
- 2 t baking powder
- 1 t baking soda
- 1 t salt
- 1 egg
- 2 T melted coconut oil (I melted this in the pan, bad idea-it leaked)
- 2 T melted butter
- 1/2 cup sour cream
- 1/2 cup low fat greek yogurt plain
- 1/2 cup almond milk
- 2 T honey
Mix wet ingredients into dry mix.
Pour into greased dark grey cake pan with removable sides.
Bake in 400 degree oven for 25 minutes.
Update: I made cornbread again last night without looking at this recipe. I think it came out even better, with a real corn taste with coconut and butter flavors. No need to add butter for serving!
MY BEST 100% CORNMEAL CORNBREAD (so far)
Preheat Oven to 450 degrees. Use coconut oil to grease 9 inch round dark cake pan with removable sides.
Mix in small bowl:
- 2 cups organic cornmeal from Co-op (coarse)
- 2 t baking powder
- 1 tsp salt
Mix in large bowl:
- 2 T melted coconut oil (melt in microwave 30 seconds)
- 1 T melted butter
- 2 T honey
- 2 eggs
- 1/2 cup plain greek yogurt (the last of a container of low-fat greek yogurt is what I had on hand)
- 1.5 cups almond milk (plain)
Pour Dry mix into Wet mix. It will seem way too liquify, but it is OK. Let it sit for a few minutes before pouring into pan and baking.
Bake for 25 minutes. I turned the oven temp down to 400 degrees when I put it in so the heat would not come back on.
