Coconut Cornbread

Ingredients

• 1/2 cup cornmeal
• 1/2 cup corn flour
• 1/2 cup brown rice flour
• 1/2 cup unsweetened shredded coconut
• 1 3/4 cups HEABified coconut milk (can sub regular milk or nut milk)
• 1 TBSP apple cider vinegar
• 2 TBSP coconut oil
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 grams pure stevia or 1 stevia packet
• 1 egg or flax egg (1 TBSP flax meal gelled in 3 TBSP warm water)

Directions

• Pre-heat oven to 400℉
• Stir together milk and apple cider vinegar and set aside.
• Add coconut oil to 12″ cast iron skillet and place in oven.
• Combine dry ingredients. Add egg and milk.  Batter should be thick.
• Remove skillet from oven and add heated coconut oil to batter. Pour batter back into skillet. Return to oven and bake 25-35 minutes or until brown.