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Cornbread Biscuits with a Coconut twist

November 5, 2013

Mmmmm cornbread. A staple of traditional American cuisine. It’s definitely a favorite of mine (I know I say that about most cakes and muffins, but I truly and deeply love them all!)

 

With Thanksgiving right around the corner, I wanted to experiment with making a tasty, guilt-free cornbread biscuit with no butter, shortening or sugar.  I was fortunate enough to get it right on the first attempt, and I just had to share it with you all! :)

 

I added the coconut twist to keep it gluten-free and, to my delight, I found that it didn’t overpower the original corn flavor that I wanted to maintain. I prefer my cornbread not too sweet, but you could add more sweetener if you like yours on the sweet side.

I will definitely keep playing with the recipe up until Thanksgiving and see where it takes me :) I hope you enjoy it as much as I did!

 

Ingredients (for approx. 14 – 16 biscuits)

 

 

  • 1 cup cornmeal

  • 3/4 cup coconut flour

  • 2 tbs sweetner of your choice

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 6 tbs coconut oil, melted

  • 2 large eggs, beaten lightly

  • 1 1/2 cups coconut milk

 

Quick tip!: You could also add dried cranberries (or any other berries) and/or chopped nuts!

 

Method

 

  • Preheat the oven to 200 C.

  • In a large bowl mix all the dry ingredients (cornmeal, coconut flour, sweetener, baking powder, baking soda, salt) together.

  • In a smaller bowl mix all the wet ingredients (coconut oil, eggs, coconut milk) well together.

  • Fold the wet ingredients into the dry ingredients and mix till batter is smooth.

  • Pour batter into greased muffin tray and bake in oven for 20-25 min until they are golden brown. If in doubt whether they are done, poke a muffin in the center with a toothpick – if it comes back clean, they’re done!

  • Let cool before serving! Enjoy :)

 

 

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