B3 Cornbread - barre3

MEAL TYPE: Side Dish

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 12 SERVINGS

TAKES 10 MINUTES

B3 Cornbread

The delicious, rich flavor in this cornbread comes from coconut oil and milk. Go ahead and indulge—the coconut is full of good fats that’ll keep you feeling full and satiated. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

2 cups high-quality fine-medium stone ground cornmeal*

1 cup almond flour

3/4 cups coconut oil, melted

1 teaspoon salt

3/4 teaspoon baking soda

6 teaspoons baking powder

2 1/4 cup unsweetened, full-fat coconut milk

3 tablespoons apple cider vinegar

3 eggs

Honey to taste

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INSTRUCTIONS

Place 12-inch cast iron skillet (or 12x9” baking dish) on the center rack of the oven. Preheat to 375 degrees.
In a small bowl, whisk together coconut milk and apple cider vinegar. Let sit 2-3 minutes to curdle.
Meanwhile, whisk cornmeal, almond flour, salt, baking powder and baking soda in large bowl.
In a separate bowl, whisk eggs with coconut milk and vinegar mixture until thoroughly combined. While whisking constantly, slowly pour in melted coconut oil.
1 cup at a time, fold dry ingredients into liquid ingredients until thoroughly combined, without over mixing.
Season bottom/sides of skillet with a dash of coconut oil. Pour batter in. Optional: Before placing in oven, sprinkle a pinch of maldon salt on top.
Bake cornbread until lightly browned and toothpick comes out clean, about 30-40 mins.
Let pan cool on wire rack and serve warm with a drizzle of honey.

*For best results, use a high-quality stone ground cornmeal (such as Anson Mills) for the natural sweetness from corn.

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