My Recipe for Yummy Coconut Cornbread (or buttermilk cornbread, if you prefer)

[Blueyes49]

Gluten-Free Dairy-Free Coconut Cornbread>>
This cornbread still retains it's cornbread consistency, but is similar to a cake-and it smells heavenly!>>
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1 lb. dried whole kernel corn, or 2 2/3 cups plain cornmeal
1/2 cup coconut flour
1/4 cup golden flax meal
1/4 cup almond meal
2 level tablespoons Rumford baking powder
1 teaspoon salt
6 tablespoons honey
2 large eggs, beaten
1/2 cup melted coconut oil, cooled slightly
1 can coconut milk
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• Preheat oven to 400 degrees

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• Grind and sift 1/2 pound corn to meal, and 1/2 pound to fine flour, if using whole corn, or use 2 2/3 cups plain cornmeal.

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• Mix dry ingredients in large bowl. Sift to mix thoroughly.

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• Mix beaten eggs, honey, cooled butter and milk; add all at once to dry mixture, stirring just until blended.

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• Add more milk if desired to get proper consistency.

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• Scrape into greased and floured pan, bake 30-35 minutes. Let rest a few minutes, then turn out onto a board. Serve hot with butter.

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Makes 16 servings
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Gluten-Free Quick Buttermilk Cornbread>>
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1 lb. plain cornmeal
1 cup fine corn flour (Masa Harina)
2 level tablespoons Rumford baking powder
1 teaspoon salt
6 tablespoons honey
2 large eggs, beaten
1 stick (8 tablespoons) butter or lard, melted and cooled
1 -1 1/2 cups full-fat Bulgarian style buttermilk
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Preheat oven to 450 degrees
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• Mix dry ingredients in large bowl.

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• Mix beaten eggs, honey, cooled butter and milk; add all at once to dry mixture, stirring just until blended.

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• Add more milk if desired to get proper consistency.

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• Scrape into greased and floured pan, bake 35 minutes. Let rest a few minutes, then turn out onto a board. Serve hot with butter.

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Makes 16 servings
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