Okay, so I made cornbread for the first time ever (not including those cheap Jiffy boxes) the other night to go with some turkey chili, and my kids loooooved it. I made the regular, high calorie, non healthy version full of butter and sugar because I was a little worried that they might moan and groan about the turkey chili, and I wanted to give them a good incentive to finish dinner. A few days later leftover chili was on the menu so I attempted a healthy spin on the cornbread recipe. Only one kid (the one with super sensitive taste buds) noticed the difference, and she called me out on the coconut taste – which was the coconut oil I substituted in place of some of the butter (not all of the butter). Here it is. Completely approved by all the kids.
1/4 melted butter
1/4 melted coconut oil
Mix these two together in a big bowl.
Add 1/4 cup plus 2 TB Maple syrup to the butter/oil mixture. Stir well.
Cool this mixture.
Add 2 eggs, 1/2 tea baking soda, and 3/4 cup almond milk to the same bowl. Mix well. Add 1 cup flour, 1 cup corn meal, 1/2 tea salt. Mix again.
Grease a large cast iron skillet with coconut oil. Pour mixture into the skillet and bake at 375 for 20 minutes.