Clean Eating, Dairy-Free Honey Cornbread

Today was a comfort food kinda of day.  Blustery winds, rain, and falling leaves. It was a true fall day.  In my mind nothing quite says comfort, like sweet cornbread.  It goes beautifully with a hearty soups or chili.  Just what you need to give a little warmth and comfort.

I made some modifications to the recipe by The Taylor-House's Sweet Honey Corn Bread recipe which can be found on The Taylor House blog.

The recipe required a few modifications to make it  clean and dairy-free.  Now why dairy-free you ask?  One reason is I have a few friends with an allergy to all things dairy and they can't eat anything cooked with dairy or it triggers migraines along with a slew of other digestive upsets. Also for anyone like myself who does not drink dairy milk on a regular basis, and might not have milk available in a pinch, this recipe is exactly what your looking for.  This recipe was very simple and even with the modifications turned out beautifully.


Ingredients

• 1 cup organic whole wheat flour or white whole wheat flour if you prefer less of a wheat taste
• 1 cup cornmeal ( i use Bob Red Mill's Organic)
• 1/2 cup honey (i use local organic raw honey)
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg (organic cage free)
• 1 cup unsweetened almond milk
• 1/3 cup melted coconut oil

Preheat oven to 400 degrees.  Then use coconut oil to grease the inside of a 8 inch square baking pan.  Mix the dry ingredients in a bowl and then add the wet ingredients and mix on low to well combined.  Then poor evenly into the baking dish.

Bake for 20 minutes or until golden brown.

It literally smelled so delicious i couldn't wait to get a bite! This corn bread was exactly what I needed today. I hope you all enjoy it as much as we did.