Golden, Coconut Cornbread
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain kefir or buttermilk
- 3 tablespoons honey
- 1 egg
- 1/2 cup coconut oil
Preheat oven to 425 degrees F.
In a large bowl, combine cornmeal, flour, baking powder, and salt. Add milk or kefir, honey, egg, and coconut oil. Beat until fairly smooth, about 1 minute. Grease a 9-inch pie plate or 12 muffin tins with coconut oil and pour batter in. Bake for 20 minutes or until puffed and golden around edges for pie pan and 15–20 minutes for muffins.
Recipe submitted by Jessica, Minneola, TX.