This bread is 100% awesome. Not 80%, not 90%, but a full 100% awesome. And this is based on taste alone. If you like a good cornbread as much as I do, then do yourself a favor and head to your kitchen as soon as possible (and well, let’s face it, a grocery store too). Good golly, I adore that sweet potato is in this recipe too and other unexpected ingredients like coconut and oat flour. And yes, this means that this recipe is gluten-free due to the usage of nothing but cornmeal and oat flour as the grains of choice.
I hope I’ve gotten you sufficiently excited to make this cornbread yourself. It lasts a while in the fridge too (I’d say a good 4-5 days). Keep in mind that this will not be the case if you have a bunch of hungry roommates who love cornbread as much as I do (translation: too much). In that case, I’m afraid your cornbread will be gone before you know it and you are left with another cornbread craving again. But c’est la vie, that’s life for you.
Ingredients (makes 10-12 servings)
1 cup cornmeal
1/2 cup oat flour
1/2 cup almond flour
1 cup frozen corn kernels
1 cup baked and peeled sweet potato (or pumpkin!)
12 medjool dates, pitted
2 tablespoons ground flaxseeds
1 cup of your favorite nondairy milk (I used coconut milk)
1/4 cup coconut butter (not coconut oil!)
1 tablespoon molasses
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
There is zero oil or sugar in this recipe, it’s sweetened entirely with dates and it’s vegan. Woohoo! Oats are naturally gluten-free but to ensure that it is gluten-free, make sure that the oats your purchase are labeled, “certified gluten-free.” This is because oat flour is often produced in factories with other grains and while oats are naturally devoid of gluten, if it is not labeled, “gluten-free” there may be a small bit of cross-contamination with other grains.
1) Preheat oven to 375 degrees. Combine cornmeal, oat flour and baking powder in a large bowl. Stir well and set the bowl aside.
2) In a high-powered blender, combine medjool dates, coconut butter, coconut milk, sweet potato, molasses, ground flaxseeds and all spices. Adding the spices now ensures that the spices will be evenly distributed throughout the bread. Yay.
3) Pour the wet ingredient in the large bowl with the dry ingredients and stir until just combined. It’s quick and easy, just the way I like it!
4) Add in the frozen corn kernels. I am lazy and didn’t defrost my corn kernels before adding them into the batter. Lucky for me and you, whether or not the corn kernels are defrosted is insignificant in the preparation of this bread.
5) Pour the batter into a non-stick square baking dish, cast iron skillet or even bake as individual muffins. As long as there is eating of cornbread involved, whether this becomes a bread or muffin matters little in my cornbread (or corn muffin!) lovin’ mind.
6) Bake for 30 minutes or until the top has a golden tinge. Mine was all done at exactly 30 minutes. After cooling for 10-15 minutes, slice and serve. No need to worry if the bread comes out slightly crumbly. Any bread made with cornmeal will be a bit crumbly. It hardens well in the fridge overnight, but if you live with perpetually hungry people like I do, you will be lucky if it lasts that long.
7) Words for the wise foodie: eat with warm and spicy veggie chili or creamy tomato soup. Satisfy those taste buds!