Healthy Cornbread

  • 2 Tbsp. extra-virgin organic coconut oil

  • 1½ cups cornmeal

  • ½ cup all-purpose flour

  • 1½ tsp. baking powder

  • 1 tsp. sea salt (or Himalayan salt)

  • 1¼ cups buttermilk

  • 1 Tbsp. raw honey

  • 1 large egg lightly beaten

  1. Preheat oven to 375° F.

  2. Heat oil in medium ovenproof skillet (or an 8-inch square baking pan) over medium heat; heat until hot, about 2 minutes. Remove from heat. Set aside.

  3. Combine cornmeal, flour, baking powder, and salt in a large bowl; mix well. Set aside.

  4. Combine buttermilk, honey, and egg in a medium bowl; whisk to blend.

  5. Add buttermilk mixture to cornmeal mixture; mix until just blended. If it seems too dry, add 1 to 2 Tbsp. of buttermilk.

  6. Pour the batter into prepared skillet; smooth top evenly.

  7. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, and top is lightly browned.

  8. Cut into sixteen slices; serve hot or warm.

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