Cinnamon Coconut Cornbread - (Dairy-free Wheat-free)
Quick and simple cornbread that removes the need for dairy and doesn't use wheat flour
Equipment
- 1 cast iron skillet
Ingredients
- 2 cups Corn meal
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 4 tbps coconut oil
- 2 eggs
- 1 1/2 cups unsweetened coconut milk
Instructions
- Preheat oven to 450F
- In a large bowl mix corn meal, kosher salt, baking powder, sugar and cinnamon
- In a smaller bowl mix coconut oil (melt 15-30 sec in microwave if needed), eggs and coconut milk - Whisk until combined well
- Add wet ingredients into dry ingredients and mix until combined and there are no visible dry spots. (We used about 2-3 tbsp of Soy Milk to make the batter a bit more viscous for the pour into the skillet)
- Oil cast iron skillet or pan of your choosing *Coconut oil is preferred, but vegetable or canola oil also work to oil the pan.
- Pour cornbread mixture into the center of the pan, gently shake the pan to evenly spread out the batter. You may also tap the pan on the counter to release any air bubbles.
- Bake 20 min
- *Optional - Remove from oven and carefully spread melted butter over the top of the bread. Sometimes we will place back in the oven under broiler at 400F for 2-5 min to brown the top. WATCH CLOSELY as broilers tend to go from golden brown to burnt very quickly!
- Serve with dairy-free butter and honey for something extra delicious!