Mom’s Cornbread

August 12, 2016 at 10:15 pm Leave a comment

I call it my mom’s cornbread, but it likely came from a cookbook printed in my hometown in Michigan. It’s a Northern version of cornbread (sweeter than what’s made in the American South).

  • 1 cup cornmeal
  • 1 cup spelt flour
  • 1/2 cup coconut sugar
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 egg
  • 1 cup milk (I used almond milk this time)
  • 1/4 cup oil
  1. Mix dry ingredients thoroughly. Combine milk, eggs, and oil. Add liquid to dry ingredients; stir only enough to mix.
  2. Pour batter into a 9x9x2-inch greased baking dish. Bake at 400 degrees for 25-30 minutes until the top springs back when touched.
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Entry filed under: Dairy-Free, North American, Vegetarian, Wheat-free. Tags: , , , .

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