recipe: savory cornbread

I came up with this cornbread recipe on a whim.  I wanted something that was delicious and able to cater to a variety of dietary needs with just a few mild tweaks.  Most of my recipes take a few times to get down, but this one came out perfect on the first try! 

Savory Cornbread

Ingredients:

1 cup ground cornmeal
1/2 cup quinoa flour*
1/2 t salt
1 1/2 tbs baking powder
1 tbs Herbs de Provence**
2 tbs ground flax meal
6 tbs water
1 cup milk
1/2 cup melted coconut oil
1/4 cup agave nectar

Method:  Preheat oven to 400 degrees.  In a large mixing bowl, combine all of your dry ingredients and mix together.  In a small dish, mix your flaxmeal and water together and allow to sit for about two minutes.  In a small bowl, combine the rest of your wet ingredients and then your flax/water mixture and beat together.  Pour into dry mixture bowl and beat until your cornbread batter is combined.  Allow to sit for about 5 minutes.  Pour into a greased baking pan and bake for approx. 30-35 minutes.  Serve while hot!

*Don’t waste your time trying to hunt down and then pay for quinoa flour.  You can easily take raw quinoa grains and dry toast them on the stove for a few minutes and then grind them up into a flower in your blender or food processor!

**Don’t have herbs de provence?  That’s ok!  It’s a blend of savory, fennel, basil, thyme, and organic lavender flowers.  You can easily create your own blend or almost-blend at home!

This recipe is gluten free, soy free, egg free, vegetarian, and if you use a rice or almond milk, can easily be both dairy free and vegan.

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3 thoughts on “recipe: savory cornbread

    • Hi Jessi! I’m sure either would work just fine. I think you would just notice a slightly more sweet flavor which would be fine because this recipe is very much on the savory side.

      Good luck! Let me know how it turns out!

      Kelly

      Sent from my iPhone

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