Prep Time
5 minutes
Cooking Time
20-25 Minutes
Yields
12 servings
Ingredients
- 1 cup organic cornmeal
- 1 cup organic whole wheat flour (or oat flour for gluten-free option – increase to 1 1/4 cup of oat flour)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup date sugar*
- 1 cup unsweetened plant-based milk (or regular milk if non-vegan)
- 1 tsp. apple cider vinegar
- 1/3 cup avocado oil or neutral tasting olive oil
- 1 Tbsp. ground flax meal (or 1 egg if not vegan
Directions
- Preheat oven to 350°F.
- If using flax egg, combine 1 tablespoon ground flax with 3 tablespoons water. Stir well and let sit for 10 minutes.
- In a bowl, mix cornmeal, whole wheat flour, baking powder, baking soda, salt and date sugar.
- In another bowl, whisk together milk, apple cider vinegar, olive oil, and egg or flax egg.
- Combine wet and dry ingredients, stirring just until mixed.
- Pour into a greased baking (8×8) dish and bake for 20–25 minutes, until golden brown.
*Notes
This makes a slightly sweet cornbread, full of texture and a great source of fiber!
If you like your cornbread on the sweeter side, increase the date sugar to 1/2 cup.
To Life - To Health 