Cornbread originated in the American south and has since sashayed its sweet way into every home in the land. It’s a quickly made bread that’s actually similar to cake – and that’s OK with us! But wouldn’t it be nice to make it a bit more wholesome? This honey cornbread is dairy free, egg free and leaves out processed white sugar, making it a better-for-you (and dare we say more delicious?) side dish on the dinner table. Its golden goodness is satisfying crumbled into chili, served at a summer picnic or accompanying iced tea or hot tea.
Golden Honey Cornbread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 228 kcal
Ingredients
- 1-½ cups medium ground cornmeal
- ½ cup corn flour
- 2 tsp. baking soda
- ½ tsp. Himalayan pink salt
- ½ cup honey
- 1 Tbsp. egg replacer
- 2 Tbsp. water
- ½ cup non-dairy milk
- ½ cup coconut oil melted
Instructions
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Preheat oven to 400 degrees F.
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In medium bowl, stir together dry ingredients.
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Whisk in remaining ingredients.
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Pour mixture into 9-inch round baking pan or cast iron skillet.
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Bake for 20 minutes until golden on top.
Recipe Notes
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Nutrition Facts
Golden Honey Cornbread
Amount Per Serving
Calories 228
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g40%
Cholesterol 7mg2%
Sodium 321mg13%
Potassium 94mg3%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 12g13%
Protein 3g6%
Vitamin A 54IU1%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.