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!
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 :)