Friday, August 8, 2014

Sorghum Cornbread

We love our soups, chowders and chili. But we also like something on the side when we eat them. I have been working for awhile and finally have a moist and delicious cornbread recipe without rice flour! Woo hoo!!

Here is our fav recipe for cornbread.

1 organic egg
1 cup Unsweetened Coconut Milk beverage
1/4 cup Extra Virgin Olive Oil
1/4 cup Organic Coconut Sugar
1/2 teaspoon sea salt
1 cup Gluten Free Sorghum Flour
1 1/4 cup Organic Corn Meal
1 tablespoon Aluminum Free Baking Powder

In a medium size bowl, whisk egg until it gets slightly foamy. Add in sugar and oil and whisk again. Add milk and whisk again. Pour in flour and cornmeal. Sprinkle baking powder and sea salt over top of flour. Use a large spoon and mix dry ingredients into wet until all is wet. But do not over mix.

Line a 9x9 square baking dish with Parchment Paper. Use a spatula and scoop batter into lined baking dish. Flatten the top of the batter with the spatula. 

Place baking dish into a preheated 400F oven and bake for 20-25 minutes. Cornbread should be just starting to brown on top and a knife inserted into the middle should come out clean.
Here it is beside a bowl of Vegetable Ham soup. 

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