I find it interesting, how even though we all live in the same country, how different we can be from the environments we grow up in. This even applies to the food we eat and when we eat it. I grew up in the Northwest and we had cornbread for breakfast. My husband grew up in the Northeast and had it for dinner. We both moved to the South in high school, where they also have it for dinner and it is a sweet cornbread.
So, when I first made cornbread for breakfast, my husband thought it was really weird! Ha! However, it is a favorite of mine for breakfast...the non sweet kind. (I DO like the sweet cornbread for dinner with my chili though!)
Over the years, I have adapted lots of my recipes to be more allergy friendly and better for our overall health and this is one of them. So, I thought I would share my new(er) cornbread recipe with you today. It's super easy and quick!
Cornbread Recipe
{Gluten Free, Sugar Free, Dairy Free}
1 cup yellow cornmeal
1 cup GF flour mixture
1 tsp salt
2 tsp baking powder
1/3 cup coconut oil
1 cup almond milk
1 egg
Mix dry ingredients together. Cut in the coconut oil, and add milk and egg. This will make an 8x8 square pan, so if you want a 9x13, just double it. Spray your pan, pour in batter, and bake at 400 degrees for 22-25 minutes (or until toothpick comes out clean).
Another variation that you can do to add some protein and more cohesion is to substitute the almond milk with 1/2 cup almond milk and 1/2 cup plain Greek yogurt.
Then spread coconut butter and/or drizzle a little honey on the top, and sooooo yummy!
So when do you like to eat cornbread? Morning or night? haha
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