Gluten Free Coconut Cornbread

Makes an 8 x 8 inch pan
Prep time: 50 minutes to an hour

Ingredients:

1 cup cornmeal
1/2 cup milk (or almond/rice milk)
2/3 cup rice flour
2/3 cup Crystal Coco coconut flour
2 1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup Crystal Coco coconut oil
2 tbsp Sucanet (organic brown sugar)
1 large organic egg
1 cup milk (or almond/rice milk)

Method:

Pre-heat oven to 350 degrees F. Grease an 8 x 8 inch brownie pan with melted coconut oil. It's the best non-stick oil there is :)

Mix together cornmeal and milk; set aside.

In a separate bowl, sift together rice flour, coconut flour, baking powder and salt. Beat egg with the remaining milk.

In a mixer with the paddle attachment; cream together the coconut oil and Sucanet for 3-4 minutes.

Scrape down the mixer bowl. Add sifted ingredients alternately with egg/milk mixture. Add pre-soaked cornmeal and mix completely but not too much.

Scoop batter into the prepared pan and level the top a bit

Bake for 35-45 minutes, depending on your oven accuracy. Let cool in the pan for 10 minutes, then cut into squares. This is great with homemade chili... just like it was tonight :)

Chef Kevin Wagner (The Down East Coconut Company)

 

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