"From the Core" Corn Bread
Ingredients
Instructions
NOTE: Won’t fill large muffins tin with one batch. Double for that.
Ingredients
- • 1 c cornmeal
- • 1 c gluten free Measure for Measure flour
- • 1 Tbsp baking powder
- • 1/2 tsp fine salt
- • 1 C. almond milk
- • 1/4 C. Green Womxn “From the Core” topping
- • 1/4 C. pure maple syrup
- • 2 Tbsp raw sugar (optional)
Instructions
- Preheat oven to 400F.
- Whisk cornmeal, flour, baking powder and salt together in a large bowl.
- In a separate container add alternative milk, From The Core sauce, and maple syrup. Whisk together.
- Add liquid mixture to dry ingredients. Stir until just combined.
- Pour batter into a small bread pan (I use silicone, if not line with parchment paper, or copper muffin tin (do not grease)
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean, for both bread and muffins.
- Serve with your favorite chili or stew
NOTE: Won’t fill large muffins tin with one batch. Double for that.