Preheat oven to 325 degrees
Mix together cornmeal and milk. Set aside.
1 cup cornmeal
1/2 cup milk or coconut milk
In a separate bowl, blend together the following:
1/3 cup sorghum flour
1/3 cup brown rice flour
2/3 cup coconut flour
2 1/2 tsp baking powder
1/2 tsp sea salt
Whisk together:
1/2 cup melted coconut oil
1 tsp vanilla
2 T. Sucanat
4 T. Agave
1 egg
1 1/4 cup milk or coconut milk
Combine all ingredients together and mix well. Pour into an 8x8, coconut oil greased pan and bake for 35-40 minutes.
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3 comments:
Ah see, growing up in the south, I've only learned one type of cornbread. But this is great. Thank you for sharing this :)
I just realized all the great benefits of coconut in relation to cooking, this is another great example! Thanks for the recipe, I'll have to try it out soon.
You have an informative blog. I’ve learned something from it. I do have mine too www.claire-fernandez.blogspot.com... Thanks
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