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Slightly Sweet Down-South Cornbread

Posted Apr 23 2014 1:30pm

Slightly Sweet Down-South Cornbread

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Southern cuisine is rich, thick, and full of some bold flavors. Most of which are not going to be found on any healthy menu or in any health store.  I have lived in the south for most of my life, but as far as cooking goes – I’m a Northerner. Collard greens, black-eyed peas, okra, cornbread – these were all very foreign to me as a kid and even more so as an adult trying to cook. The closest thing we ever had to cornbread in our house was Jiffy corn muffins – which were tasty but a little to prepackaged for my tastes these days. 

The one thing I did have was a southern neighbor who made cornbread almost daily for her large extended family. It would be warm, and served with dinner, a bit or butter, or even in a cup soaking up some buttermilk.

Super rich but not really on my choice of menus lately.

At a trip to our local farmers market last year, I bought some corn meal, straight from the farmer who made it. I served it up with Thanksgiving dinner as the stuffing (Recipe coming soon!) and it was delicious. And much healthier than any other kind I had ever had or made.

While rummaging through my pantry over the weekend, I found the rest of the cornmeal and decided it was time for another round of cornbread.

Who said Southern food couldn’t be healthy? This cornbread is dairy-free, egg-free, and gluten-free. And the coconut sugar – well that’s low glycemic, meaning it won’t spike your blood sugar. No worries, no guilt. Just subtly sweet bread. Perfect for a snack, with dinner, or with your morning juice :) cornbread

Healthy Southern Cornbread:

1 cup cornmeal

1/3 cup brown rice flour

1/3 cup teff flour

1/3 cup tapioca starch

2 tbsp coconut sugar

2 tsp baking powder

1 cup coconut milk

1/4 cup coconut oil

1 chia egg (1 tbsp chis seeds soaked in 4 tbsp water)

**You can also use almond meal, instead of teff or brown rice flour. If you want it sweeter, use another tbsp of coconut sugar**

Preheat oven to 425 degrees. Add all ingredients to a large bowl. Mix together with electric mixer (if no electric mixer, melt coconut oil so it will blend in). Pour into a round cake pan. Bake for 25 minutes. Serve slightly warm OR make an extra batch to set aside for a stuffing recipe :)

How sweet it is :)

It’s your turn. What is your favorite healthy version of a not-so-healthy dish? If you like what you read,  leave a comment below and share it on you favorite Social Media site.

Let’s keep this healthy revolution going!

Peace and Love,

Jessi

 

 

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