My Fantabulous Corn Bread Recipe

So we love corn bread… enough said!!  No really, yes my cornbread love inevitabley came from a jiffy box, (what was I thinking?) but it has evolved into a super moist and flavorful original recipe.

never any leftovers....

I loosely adapted it from one of my favorite cookbooks, Moosewood Restaurants New Classics, but also used some ” nourishing tradition habits” and also made it gluten free.

Ingredients:

1 cup soaked cornmeal

1 cup almond flour

2 tsp. baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/4 cup melted butter

1/4 cup-1/3 cup honey

1 cup whole yogurt

Preheat oven to 400 degrees and oil your baking dish

Sift together dry ingredients in large bowl and then whisk together wet ingredients.  Put wet ingredients into dry ingredients being careful not to overblend.  It really does not come out as good if you mix it too much.  Put it in your pan and bake for 35-45 minutes.  When you pull it out make sure a knife comes out clean in the middle.

Hope you like it!!!

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