A less intimidating version of delicious, buttery cornbread with all the flavour and more health benefits? Yes please. Essentially, this is an adaptation of the basic cornbread recipe so there's no reinventing the wheel here. I've simply replaced some of the traditional ingredients - I know, I know, sacrilege - with some more nutritionally dense ingredients so that the holiday season isn't a complete write-off!
1 cup cornmeal (Megamart carries an organic variety)
1 cup gluten free flour (also from Megamart & made of a mixture of tapioca, rice flour)
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Two large eggs or three small eggs
1 1/2 cups laban drink in lieu of 'buttermilk'
1 tablespoon vanilla extract
3/4 of a stick of butter (Megamart sometimes sells a grass-fed variety which is gorgeous)
Additional ingredients - if you'd like to make your cornbread extra special like I did with my strawberry and gruyere breads (pictured):
Fruit (berries work best)
Cheese (hard cheeses like Parmesan work best)
Pre-heat your oven to 325 degrees F.
I know it's tempting to throw everything into a bowl and chuck this in the oven but for an airy, fluffy cornbread, try and resist the urge! In one bowl, combine all your dry ingredients together until everything is mixed well. That's the flours, salt, baking powder and soda, the coconut sugar. In a separate bowl, mix all your wet ingredients - trust me, this makes a world of difference - the eggs, vanilla, buttermilk.
Pour your wet mix into the flours and FOLD. If you over-mix, your cornbread will lose all the air in the batter and what you'll be left with is a flat, dense bread that you will curse me for. Fold, using a spatula or a wooden spoon, until well combined. The batter should be cake-like, not thicker. The gluten free flour may require an extra dash of liquid; I would use 1/4 more cup of buttermilk if the consistency is too thick but this should be just right.
If you're using berries or cheese, you can choose to mix these through the batter or sprinkle this on top after dishing out into a pre-greased cake tin. I do both because the more cheese/fruit the better; am I right?!
Bake for 35 - 45 minutes or until a toothpick runs clean through your cake. The ten minute gap is allowing for different ovens and temperatures. The original recipe called for 45 minutes while my cornbread was perfect at 35.
Top with butter, honey or maple syrup and enjoy while warm! Let me know if you try this and tag me in your pictures on Instagram @romanticfridge!