"From the Core" Corn Bread

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

1. Preheat oven to 400F.
2. Whisk cornmeal, flour, baking powder and salt together in a large bowl.
3. In a separate container add alternative milk, From The Core sauce, and maple syrup. Whisk together.
4. Add liquid mixture to dry ingredients. Stir until just combined.
5. Pour batter into a small bread pan (I use silicone, if not line with parchment paper, or copper muffin tin (do not grease)
6. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean, for both bread and muffins. 
7. Serve with your favorite chili or stew

 
NOTE: Won’t fill large muffins tin with one batch. Double for that.