Savory Cornbread Recipe:
NOTE: You can make this ahead of time and freeze in squares (or muffins) for future use. Just make sure to wrap each piece well with plastic wrap. Just re-warm in oven or toaster oven for about 5 minutes on 325 degrees.
Ingredients
- 1 1/2 cups FINE yellow corn meal
- 1 cup spelt flour or whole wheat pastry flour
- 3 1/2 teaspoons baking powder
- 2 1/2 T coconut sugar
- 1 teaspoon salt or less, if desired
- 1/4 t of each of the following spices: sage, rosemary, thyme
- 1/4 cup cashew butter, almond butter, or tahini
- 1/2 cup unsweetened applesauce
- 1 1/2 cups unsweetened non-dairy milk
- 3 T ground flaxseed
- 1 ½ cups frozen corn kernels defrosted
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the corn meal, flour, baking powder, coconut sugar, salt, and spices.
- In another bowl, whisk together the nut/seed butter, applesauce, non-dairy milk, and ground flaxseeds. Fold in the corn. Mix the wet ingredients into the dry ingredients. Do NOT overmix!
- Pour mixture into a 9x12 glass baking dish or a 12-cup nonstick muffin tin.
- Depending on your oven, bake for 20-30 minutes minutes or until just firm to the touch. Check at 20 minutes and continue baking if needed. These are dense muffins, but you don't want to overbake them!