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.

 

Healthier Cornbread.

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.

Enjoy!

 

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