Coconut Cornbread
Gluten-free, dairy-free, egg-free
- 1 cup cornmeal
- 1 cup rice flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 tablespoon ground flax
- 3 tablespoons boiling water
- 1/4 cup coconut oil, solid
- 1 cup almond milk or coconut milk*
- 1/4 cup honey, or less
Preheat oven to 425 degrees.
Sift together first 5 ingredients. Mix flax and boiling water together and let sit for 5 minutes until it reaches an egg-like consistency.
Add coconut oil to dry ingredients and mix together with your fingers (or a pastry cutter) until it becomes a course meal. Mix flax mixture, honey and almond or coconut milk together and add to dry mixture. Mix just until combined.
Pour into an 8 inch square pan or muffin tins greased with coconut oil. Bake for 20-25 minutes in preheated oven.
*For coconut cream milk mix approximately 2 1/2 teaspoons coconut cream concentrate with 1 cup water or make homemade coconut milk.
Recipe submitted by Carlee, Salem, OR
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Can you substitute coconut flour for the rice flour and add extra eggs? Also, can you omit honey as want this to be savoury?
# Posted By Sue
| 8/3/10 9:33 PM
Coconut flour may work; start out with 3/4 cup first and add around 4 eggs. Some people like their cornbread on the sweet side, but it you aren't a fan cut the honey in half, but don't omit it all together. It'll take away a lot of the classic cornbread flavor.
# Posted By Sarah
| 8/6/10 3:02 PM
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