I like this because it does not have any kind of artificial sweeteners in it, and it tastes great!
- 2 cups Yellow Cornmeal
- 2 cups Corn Flour
- 4 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Sea Salt
- 1 1/2 cups Cashew Milk or Cow Milk
- 8 tablespoons Butter melted and cooled
- 2 Eggs at room temperature, beaten
- 2 tablespoons Honey
- 2 tablespoons Maple Syrup
- 3 tablespoons Apricot Spreadable Fruit
- 3 Tablespoons Apple Cider Vinegar
- 1 ½ cups Non-dairy Yoghurt or Cow Milk Yoghurt
Instructions
- Warm spreadable fruit in microwave
- Preheat your oven to 400°F. Grease a 9 x 13 baking pan.
- In a large bowl, place the cornmeal, baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the cashew milk, yoghurt, butter, honey, maple syrup, spreadable fruit and egg, and whisk to combine well.
- Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin. Pour the mixture into the prepared pan.
- Bake for 35 to 40 minutes or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center.
- Allow the cornbread to cool in the pan until no longer hot to the touch before slicing and serving.
- This is good with beans or serve it alone, warm, and enjoy the goodness!
