This delicious, sweet and moist cornbread is made without eggs, and is an easy, healthy alternative to store bought options containing a bunch of sugar!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 45 minutes
- 2 cups yellow corn meal
- 1 cup spelt flour
- 2 cups unsweetened almond milk
- 2 tsp apple cider vinegar
- 2 tsp pure maple syrup or raw honey
- 1/3 cup melted coconut oil
- 1/2 tsp sea salt
- 2 tsp aluminum free baking powder
Preheat oven to 350F. Lie a large (9x13) baking dish with parchment paper, or coat the bottom of a large cast iron pan with a small amount of coconut oil.
In a bowl, whisk together almond milk and vinegar.
Meanwhile, mix all the DRY ingredients in a large bowl.
Add melted coconut oil and maple syrup (or honey) to almond milk mixture and stir rapidly for 2 minutes until foam and bubbles start to develop.
Slowly combine the dry and wet ingredients together and mix into a large bowl.
Pour batter into baking dish and bake for 30-35 minutes.
*Stays fresh in an air tight container for up to 2 days. Eat served warm right out of the oven or toasted again later. Enjoy!