Ingredients
Scale
- 1 cup cornmeal
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 3 tbs. maple syrup
- 2 large eggs, lightly beaten
- 1 1/2 cups vanilla unsweetened almond milk
- 1/2 cup dates, coarsely chopped
Instructions
- Preheat oven to 425˚F.
- Combine cornmeal, whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, maple syrup, and almond milk. Gradually stir the dry ingredients into the egg mixture and mix well.
- Once fully combined, add melted coconut oil and stir. It’s okay if the resulting batter is somewhat lumpy.
- Add the dates, stir, and pour the batter into a greased baking dish. Bake for about 20-30 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Mine took about a half hour because I used a deeper, narrower baking dish. In the last 5-10 minutes of baking, I put foil over the dish to keep the heat from escaping.
Nutrition
- Serving Size: 15
Kelly @ hidden fruits and veggies
July 24, 2014 atI’m a firm believer that cornbread should have a nice crumble to it and not be super cakey, so I love that you used more than 50% cornmeal in this — perfect! I’m also totally digging on the dates mixed in. I’ve never seen cornbread with sweet date chunks before, and I’m definitely a fan.