I grew up on Jiffy cornbread. In fact, I learned to bake with these packaged mixes. I know they have their time and place but once you learn more and more about processed foods it is hard to buy pre-made mixes. In fact, there are many reasons to stay away from baking mixes. For one, the fewer ingredients a recipe contains, the more wholesome it is. Eating WHOLE foods is the key to a healthy existence.
This recipe for healthy cornbread with coconut oil is comparable to your traditional cornbread with butter and buttermilk.
- 1 and ⅓ cup milk (I have used whole, organic, raw milk from the mountains of Pa‘auilo), you could also do ⅔ buttermilk (2 teaspoons lemon juice and milk and let sit for 10 minutes) and then ⅔ cup regular milk.
- 2 eggs (organic)
- 1-2 tablespoons honey (Big Island honey all the way)
- 2 tablespoons melted coconut oil (or substitute 2 tablespoons butter )
- 2 teaspoons baking powder (aluminum free 🙂
- 1 teaspoon baking soda
- ½ teaspoon salt (fine ground sea salt of celtic sea salt)
- 1 cup corn meal, you can buy coarse cornmeal and grind it in your blender to have a fresher taste and texture
- 1 cup white flour (white, unbleached, bread flour)
1) butter/oil baking pan
2) mix dry ingredients
3) preheat oven to 400 degrees, place buttered pan in oven to warm it
4) whisk wet ingredients
5) mix wet ingredients into dry ingredients until moist (do not over mix), batter should be runny
6) take hot buttered/oiled pan out of oven and put batter in hot pan, should sizzle a little
7) bake for 20-25 minutes until the edges creep away from the sides of the pan and the top is golden brown. 8) turn onto wire rack 9. for best results serve warm with butter, oil, or jam : )