The Pioneer Woman Tasty Kitchen
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Dairy-Free Cornbread

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Level: Easy

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Description

Chewy, creamy and just a little bit sweet.

Ingredients

  • 1 cup Coarse Cornmeal (grits)
  • 1 cup Coconut Milk, Plus More Later To Get The Right Consistency
  • 1  Egg
  • ⅓ cups Oil (you Can Use Melted Butter, If You Don't Need It To Be Dairy Free, Or Try Coconut Oil)
  • 1 Tablespoon Sugar Or Honey (sweetener Of Your Choice)
  • 1 cup Unbleached Flour (or Whole Wheat, If You Like)
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder

Preparation

Mix cornmeal with the coconut milk, cover and refrigerate for several hours—all day if you can—to soften the cornmeal. When you are ready to bake the cornbread, stir in the egg, and oil and sugar.

Mix the flour with the salt and baking powder. Add more coconut milk if needed (you probably will need it), about 1/3 to 1/2 cup, until it is a nice batter consistency.

Pour into a greased 8 x 8 inch baking pan and bake at 400ºF for 20-25 minutes.

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