Golden Crunchy and Yummy Cornbread – Gluten Free, Egg Free, Mostly Dairy Free

Dry  Ingredients:

     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

Wet Ingredients:

     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 425^o

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 425^o for 20 minutes, then reduce to 300^o 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!!!