Flakey Cornbread

My mom made some awesome chili today, so obviously we had to have accompanying cornbread. Sorry I don’t have pics o the chili… totes forgot about it but this crumbly cornbread is SO good this should make up for it. Enjoy the yumminess!

Crumbly Cornbread (16 servings)

(gluten-free!)

  • 1 cup milk of choice (I used almond milk.)
  • 1 tablespoon white vinegar
  • 2 cups fine or medium cornmeal
  • 2 T baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup evaporated cane juice or regular sugar (I used Ideal Substitute)
  • 1 and 1/2 packets stevia (or 2 more T sweetener)
  • 11-oz can corn, drained (not unsalted)
  • 2 T coconut or canola/veg oil
  • 1/4 cup applesauce

Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.

Based on 16 squares: Calories: 100 Fat: 2.5g Protein: 2g Carbs: 18g Fiber: 3g Cholesterol: 0mg

Recipe Source

About these ads

Leave a comment

Filed under dinner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s