Maple Date Cornbread
This cornbread is adapted from a recipe by Paula Deen, but does not contain butter, refined sugar, or milk products of any kind. It is, however, incredibly delicious and moist. (Note: I hate the word moist, but I can’t think of any other word to accurately describe this bread’s moistness.) It also goes absolutely perfectly with my Pumpkin Kale Turkey Chili.
- 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
- 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.
- 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.