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Honey Cornbread

Non-Dairy Honey Cornbread

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
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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.