Cornbread Biscuits with a Coconut twist

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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