This is a delicious healthier version cornbread that goes wonderful with any stew, soup, or chili. Cornbread is also a wonderful stand alone snack when warmed and dressed with some jam. Cornbread has a long history and has been filling bellies for many many years.
This is the recipe for a 9x9 pan, If you are using a 9x12, simply double your recipe. The 9x9 pan will get you approximately 8-10 squares of cornbread depending on the size of your squares. *Note* Do not overcook your cornbread or it will dry out. You can store your cornbread in an air tight container at room temperature for 2 days or in the fridge for a week. Simply take the cornbread out of the fridge and warm in oven.
Preheat your oven to 375 degrees (you want to bake your cornbread in a pre-warmed oven for best results.)
Grease your pan well with either butter or coconut oil.
1 cup non-gmo yellow cornmeal
1 cup regular or gluten-free all purpose flour (you can also do almond flour or your own gluten free mix)
1/2 cup raw honey
1 tablespoon baking powder
Pinch of pink salt
3/4 cup nut milk or whole milk
6 tbsp melted and slightly cooled grass-fed butter (can substitute with coconut oil)
2 eggs lightly beaten (or flax egg substitute for vegan cornbread)
Preheat the oven to 375 degrees F (200 degrees C).
Grease the baking pan.
In a large bowl, stir together the flour, cornmeal, salt, and baking powder.
Add the butter and honey and stir well
Add beaten eggs and milk; stir to combine.
Pour into prepared baking pan.
Sprinkle with cinnamon (optional)
Bake in preheated oven for 20 minutes, or until a toothpick or knife is inserted into center of pan and comes out clean. Let cool a few minutes then cut into 9 even squares. Serve with butter, jam, or more honey.