Coconut lime cornbread and updated regular cornbread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty taste.

sugar

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a natural sweetener with a lower glycemic index.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup offers a unique flavor and is a natural sweetener.

Crack 1 egg into a bowl.

Add 1/3 cup (80 mls) of neutral oil to the egg.

Add 1 cup (200 g) of granulated sugar on top of the egg and oil mixture.

Whisk the egg, oil, and sugar together until combined.

Pour in 1 cup (237 mls) of buttermilk or kefir and mix well.

Add 1/2 teaspoon of kosher salt to the mixture.

In a separate bowl, combine 1 cup (150 g) of cornmeal, 1 cup (120 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda.

Mix the dry ingredients together.

Combine the wet and dry ingredients until just mixed, being careful not to over mix.

Let the batter rest for 15 minutes to hydrate the ingredients.

Preheat the oven and place a 10-inch cast iron pan inside to heat up.

Once the oven is preheated, remove the hot pan and add a generous amount of salted butter to melt in the pan.

Pour the batter into the hot buttered pan.

Bake for about 20 minutes, checking for a springy texture on top and a clean toothpick.

Let the cornbread cool in the pan for 5-10 minutes before turning it out.

Shake the pan to release the cornbread, then flip it onto a plate or board.

Flip it again onto a cooling rack to let the bottom steam out.

Slice the cornbread into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens