Cornbread, Gluten & Dairy Free

By seamline

Ingredients

• 1 cup organic non-GMO corn meal
• 1 cup almond flour
• 2 eggs
• 1/3 cup organic sugar in the raw
• 1 cup unsweetened almond milk
• 1/2 tsp baking soda
• 1 tsp salt
• 6 TB coconut oil
• pre-heat oven to 350 degree

Details

Adapted from google.com

Preparation

Step 1

* Pre-heat oven to 350 degrees.

* In a large mixing bowl, gently mix all ingredients except the coconut oil. set aside.

* Heat cast iron skillet on low heat. add the coconut oil, and let it melt and cover the skillet completely. pick up the skillet and turn it so that the oil gets all over the bottom and sides of the cast iron. turn off the heat and add the mixed ingredients to the oiled skillet. gently stir the mixture, to incorporate some of the oil. (don’t mix all the way… you’ll should see the oil mostly around the edges of the pan.. this will make it brown around the bottom and edges when you bake it)

* Place the skillet in the heated oven. after 12 minutes or so, check to see if the edges are getting a little browned. when the cornbread is done, you should be able to stick a knife into the center of the cornbread, and it should remove without any batter sticking.

* Let it cool for a few minutes before cutting it into wedges.