Description
Sweet, salty, moist, crumbly — this is the perfect cornbread
Ingredients
Scale
- 1 cup coconut milk, room temperature
- 2 eggs, room temperature
- 1/3 cup coconut oil, melted
- 1 1/4 cup gluten free flour blend
- 1 cup gluten free corn meal
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp psyllium husk powder
- 1 tsp salt
- 1 Tbsp turbinado (raw) sugar
- For the maple butter:
- 4 Tbsp butter, softened
- 3 Tbsp real maple syrup
- 1 tsp apple pie spice
Instructions
- Preheat oven to 350 degrees
- In the bowl of a stand mixer, wisk together the milk and eggs, then slowly pour in the coconut oil, mixing until well-combined
- In a separate bowl, combine all the dry ingredients, then add to the mixer bowl 1/4 cup at a time
- Mix until it resembles a grainy cake batter, then pour into a greased round cake pan
- Bake at 350 degrees for 20 minutes
- Remove from oven, sprinkle with trubinado sugar, then return to the oven for another 10 minutes, or until the edges just begin to turn golden brown
- To make the maple butter:
- Using a rubber spatula, mix the butter and apple pie spice until soft and smooth, then add the maple syrup and mix well
- Prep Time: 10 minutes
- Cook Time: 30 minutes
