Cornbread is one of those food that when you eat it, it takes you to a place of comfort. I could easily eat the whole pan in one sitting without realizing it… until it’s all gone. Cornbread is also one of easiest baking recipes to master, and is a dish that goes perfectly with any kind of soup (especially my Minestrone soup!). This recipe is a basic cornbread recipe, you can definitely add other ingredients to your liking!
I always bake my cornbread in a cast iron, not only because I love the rustic look of the cornbread in the skillet, but it’s also useful for easy transportation. On the outside, the bread is crusty and crunchy and the inside it’s moist and fluffy. The cornmeal I use is Bob’s Red Mill brand, which isn’t finely ground, so there are crunchy pieces that add to the texture of the cornbread. In one bite you get the crispy outside crust, the moist center and crunchy pieces while you chew. Perfection.
Easy Delicious Cornbread
This moist and crispy cornbread is the perfect potluck companion to any soup or chili, a side for salad and will melt in your mouth warm out the oven with just a little butter spread on top.
1 Cup Spelt Flour
3/4 Cup Organic Cornmeal
2 Tbsp Coconut Sugar
2.5 tsp Baking Powder (aluminum free)
1/4 tsp Salt
1 Cup Almond Milk
1/4 Cup Coconut Oil (melted)
Preheat oven to 400 degrees. Combine all dry ingredients in a medium bowl. Mix eggs and milk in a small bowl. Melt coconut oil into 9-inch cast iron that you are going to use to bake cornbread. Mix the wet ingredients into the dry ingredients, and add coconut oil to combine all ingredients together. Use a pastry brush to wipe excess oil around the pan to fully coat. Pour batter into cast iron, put in oven and cook for 18-20 minutes or until a toothpick or butter knife comes out clean.
Allow to cool for about 10 minutes before cutting into.
I ate leftover cornbread with homemade strawberry jam and it was delicious.