Corn bread is the perfect side for so many dishes. Eat it alone; for breakfast, warmed for dessert; with tacos or this veggie packed chili! I’ll promise you this, one slice won’t be enough.
The secret to this delicious sweet bread, is letting the batter sit for at least two hours before baking. It is totally worth the wait ;)
Ingredients:
Dry
1 Cup Oat Flour (I use Anthonys Goods for a lot of my dry stock)
1 Cup Cornmeal
2 Tbl Coconut Flour
2 tsp Baking Powder
1 tsp salt
Wet
1/3 C + 2 Tbl melted Ghee or Butter
1/3 C + 2 Tbl honey
1 Cup Unsweetened Almond or Coconut Milk (you could also use Oat, but since it is thicker - you may not need a full cup)
1 tsp Apple Cider Vinegar
2 Eggs Room Temp- cracked and slightly scramble
1 can drained sweet corn (low sodium)
Directions:
Whisk all dry ingredients
In a separate bowl add nut milk and vinegar sit for 5 minutes
Add 1/3 Cup melted Ghee and 1/3 Cup Honey, whisk
Add in eggs, whisk
Fold in 1/2 the dry ingredients at a time- careful not to over mix
Fold in the corn
Pour into Pie Pan - you could use any pan, but it comes out perfect in this pan, so I don’t use any other 🤣🤣🤣
Melt remaining Ghee ((or butter)) and honey & drizzle over the corn bread
Now is the hard part- let sit for two hours before baking.
Preheat oven to 375* and bake for 35-40 minutes
Use a toothpick to check the center of the bread- if it comes out clean your good, a little batter on the pick and it needs 5-7 more minutes. Careful not to burn.
Try not to eat the whole loaf in one sitting!
Cornbread is one of my favorite tasty treats, I prefer this delish side dish over cake any day!
