Cornbread
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Adapted from Hodgson Mill’s Old Fashioned Cornbread Recipe.
Ingredients
- 2 cups stone ground cornmeal
- 1 3/4 cups HEABified coconut milk (can sub regular milk or nut milk)
- 1 TBSP apple cider vinegar
- 2 TBSP butter
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
Directions
- Pre-heat oven to 400℉
- Stir together milk and apple cider vinegar and set aside.
- Add butter to 12″ cast iron skillet and place in oven.
- Mix corn meal, baking powder, soda, salt. Add egg and milk.
- Remove skillet from oven and add heated butter to batter. Pour batter back into skillet. Return to oven and bake 25-35 minutes or until brown.
{ 10 comments… read them below or add one }
I am definitely going to try this! I came across your page last week and have been looking at it every day now! You have great things on here. I also saw that you’re an Auburn grad and I am a Nutrition major at Auburn! War Eagle
Oh, Summer looks soooooo cute on Ms Polly! I love the name! She will have so much fun laying on and hugging her when she gets older!
I’m going to try and veganize your recipe, coconut oil and egg replacer. I love baking a cornbread in a hot oven skillet! Is a real Southern cornbread sweet or unsweetened? I know you’re on a sugar-free Lent fast, but I thought a real Southern cornbread is sugar-free, like you’re recipe here?
Xoxo m
Marty,
I want to try making my next batch with coconut oil as well as another commenter said it’s delicious. Yes, I think traditional southern cornbread is not sweet, but most recipes I come across usually involve a little honey. I usually just leave it out. The butter adds enough flavor for me – no sweetener necessary, and I bet coconut oil would do the same.
this cornbread looks delish, but i have a quick question. i don’t own a cast iron skillet…do you think there is a way i could just make this in a pan?
Kayleigh,
Yes, it will work in a pan. I’ve also baked it in a glass pie dish with no problems. Enjoy!
I just made this and it is fabulous!!
I’m making the corn bread. It says the batter should be thick. Mine is veeerrry thin. Is there supposed to be some flour in with the corn meal?
Cathy,
It should turn out fine. I use stone ground cornmeal, and that’s probably why mine was so thick. Sorry, I should have mentioned that in the recipe. Will go back and edit it now. Hope it’s good!
Wow I’ve been craving cornbread like no other, and I just came across this today! I’m looking for some healthier alternatives to the box mixes too. I was wondering if there is any way to replace the egg? We have some allergies in my house and usually I use flax eggs for cookies and such, but I wasn’t sure if that would work in cornbread. Thanks for the recipe!
Hi Ali,
Glad you found me, and yes, you can replace the egg with a flax egg (1 TBSP flax meal gelled in 3 TBSP warm water). I tried that in this cornbread recipe (http://heathereatsalmondbutter.com/recipes/coconut-cornbread-cake/) because I was all out of eggs, and it worked great. Enjoy!
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