Gluten Free, Egg Free & Mostly Dairy Free Cornbread
2 Cups – Stone ground Cornmeal – Medium Grind (Bob’s Red Mill)
1 Cup Gluten Free All Purpose Baking Flour (Bob’s Red Mill)
1 1/2 Tablespoons of Baking Powder
3/4 Teaspoon of Celtic Sea Salt
1 1/2 Cups of Unsweetened Coconut Milk (Silk)
4 Tablespoons of Full Fat Coconut Milk (Trader Joe’s Can)
1/3 Cup of Ghee (Vegan substitute 1/4 C Coconut Oil)
3 Tablespoons of Ground Fresh Ground or Frozen Organic Flax Seeds
Mix into 1/8 cup of purified water and soak for 5 minutes
1 Tablespoon of Raw Honey (Crockett’s)
Preheat Oven to 425o
Mix Dry Ingredients in a large bowl
Mix Wet Ingredients in a separate bowl
After all Dry & Wet Ingredients are well mixed in their separate bowls, then slowly fold the wet mixture into the dry mixture while stirring with a large wooden spoon. Stir until completely mixed.
Grease an 8″ Glass Pie Plate with ample Ghee
Pour batter mixture into the pie plate
Bake at 425o for 20 minutes, then reduce to 300o for 5 to 7 minutes until golden brown in top.
Double check to confirm the inside is done with a toothpick – upon pulling out – if the toothpick is clean – It’s done!
Crunchy & Yummy!!!