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!
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.