All Cornmeal Cornbread - gluten free

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.