25 Oct Coconut Cornbread
I really enjoy cornbread so I am always looking for different things to add to it. I love coconut and chia seeds so I thought why not throw those in and see how it goes! The result was just so delicious. Check out the recipe below!
- 2 tbsp chia seeds - grounded into fine powder
- 1 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp coconut sugar
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 tbsp nutritional yeast
- 2 tbsp coconut oil melted
- 1 tbsp lemon juice
- 1/2 cup shredded coconut - unsweetened
Preheat the oven to 425 degrees F. Ready your muffin or cupcake pan for baking.
Put the chia seeds, cornmeal, flour, baking powder, baking soda, coconut sugar and salt together and mix evenly.
In a separate bowl, whisk together the coconut milk, nutritional yeast, coconut oil and the lemon juice until evenly combined.
Add the wet ingredients into the dry ingredients and fold the mixture together until combined and free of large lumps, but be sure not to overmix.
Pour the batter into the pan and leave a little space on top. Put the pan in the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean
which is typically about 25-30 minutes.