Healthy Homemade Cornbread -

Healthy Homemade Cornbread

A healthier cornbread recipe with allergy-friendly options, no eggs, and less sugar.

Course: Breads and Rolls

Cuisine: American

Keyword: healthy allergy-friendly cornbread, healthy homemade cornbread, low sugar recipes

Servings: Servings

Calories: 286kcal

Author: Mary Krick

2 cups Cornmeal
1/2 cup Unbleached flour or a gluten-free baking blend like King Arthur Gluten-Free Measure-For-Measure.
1/2 cup Oat flour ~ certified gluten-free if needed
2 tsp Baking powder
1/2 tsp Salt
2 cups Low-fat milk or a non-dairy substitute. I used soy milk.
2 tsp Apple cider vinegar or lemon juice
2 Tbsp Pure maple syrup or agave syrup
1/3 cup Melted coconut oil or Olive oil

Preheat oven to 350. Prepare an 8x8 or 9x9-inch square pan with non-stick cooking spray.
In a medium-sized bowl, combine the milk or non-dairy substitute with apple cider. Whisk together and set aside.
Add all dry ingredients (the first 4 listed) in another medium-size bowl. Mix well.
Add pure maple syrup and melted coconut oil to the milk mixture. Whisk together until foamy.
Add dry ingredients and stir until well combined. The mixture will be thick.
Spoon into prepared baking pan.
Bake for 30 minutes or until an inserted toothpick comes out clean.
Serve up with some soup or chili, and enjoy!