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Corn Bread...Chili's Best Friend

Updated: Apr 19

Perhaps it isn't fancy but chili is a big deal in this house. A deal that happens at least a few times per month. In large batches that double as lunch and dinner. My wonderful husband made the last crock pot full while I was at work this week. It was delicious.... spicier than I make but nothing a delicious corn bread can't handle. I love corn bread but this one is husband approved. In fact it's Josh's favourite. So, without further ado, let's get to it.




Corn Bread


  • 1 cup cornmeal

  • 1 cup Oat Milk

  • 1 cup Flour

  • 1/2 cup Sugar

  • 1/3 cup Coconut Oil

  • 1 flax egg (1 tbsp ground flax & 2 tbsp water)

  • 1 TBSP Apple Cider Vinegar

  • 2 tsp Baking Powder

  • 1/2 tsp salt


Preheat oven to 400'. In a bowl, combine cornmeal, oat milk and vinegar. Stir and set aside. Also, mix together the flax seed and water, set aside.Allow both combinations to sit for 10 minutes. Combine all dry remaining dry ingredients in a bowl and combine well. Melt the coconut oil over low heat. Once the 10 minutes has passed, combine the cornmeal mixture, flax egg, and coconut oil. Pour wet ingredients into dry mixture and stir until well combined. Pour dough into a greased and floured 9x9 pan. Bake for 22 minutes. Remove pan from oven and allow to rest for at least 10 minutes. Slice and serve! A little note...You can spruce this recipe up by adding sliced jalapeños to the mixture.



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