OK, so yesterday’s CB & J Oats were so good, but I woke up again this morning craving bread with nut butter and jam again. I’m trying to avoid wheat (you can read why here), and gluten free bread is so pricey. So, I decided to make my own using ingredients I already had on hand. I found some corn flour in the freezer and read you can sub it for cornmeal in cornbread. So, following Bob’s Red Mill Basic Cornbread recipe, I started baking. 30 minutes later, I had my bread. 🙂
Instead of buttermilk, I used HEABified coconut milk and also subbed 1/2 TBSP raw honey for the sugar.
As soon as the cornbread came out of the oven, I topped 3 slices with Naturally Nutty Cinnamon Cashew Butter and Trader Joe’s Reduced Sugar Strawberry Preserves.
The bread was good, but it had more of a cake-like consistency…very moist. Also, it was a bit salty, and I’d recommend cutting the salt in half. Otherwise, delish. Craving satisfied. Thanks Bob!
What’s your favorite cornbread recipe. I want to experiment. 🙂