We pureed corn to give this bread extra corn flavor. This cornbread is freezer and fridge friendly. Just make, cool, and wrap. Keep it in the freezer for up to a month; in the fridge for 3 days. Serve this cornbread with chili, soups, or make a double batch for our Honey-Cornbread Stuffing.
Non-Dairy Honey Cornbread
Servings
8 Servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 2 cups frozen corn processed in a food processor to a puree
- 1½ cup coconut milk
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 400°F. Grease 9- x 9-inch pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk eggs, corn puree, coconut milk, honey, and evoo together.
- Pour wet ingredients into dry ingredients and whisk until just combined.
- Pour batter into prepared pan, and bake at 400°F for 30 to 40 minutes, or until a toothpick inserted comes out dry. Cool cornbread. Wrap and refrigerate for up to 3 days or freeze for up to 1 month.
you can use either, though the end result will not be as rich. coconut milk has more fat content (the good kind) and yields a moist and delicious cornbread.
Can you use soy milk or rice milk instead of the coconut milk?