Guava Cornbread (delicious recipe)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

guava paste

🥗Healthier: fresh guava

💰Cheaper: apple butter

Fresh guava can provide a lighter flavor and is often more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Preheat the oven to 350°F (175°C).

Grease a cast iron skillet with 2 tablespoons of salted butter.

In a large bowl, combine cornmeal and self rising flour.

In another bowl, whisk together evaporated milk, water, eggs, melted salted butter, yellow food coloring, and vanilla.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the guava paste until evenly distributed.

Pour the batter into the prepared cast iron skillet.

Spread the batter evenly and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes, until golden and a toothpick comes out clean.

Let the cornbread cool in the skillet before slicing.

Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens