- 2 ½ cups cornmeal
- 1 ½ cups white flour or brown rice flour (gluten free)
- 2 TB baking powder
- 1 tsp salt [ground Himalayan Pink]
- 2 cups unsweetened original almond milk
- ½ cup honey, agave, or white sugar
- 1 ½ TB unsalted butter or coconut butter
- 1 egg (slightly beaten) or flaxseed egg substitute
Note: If not using a large cast iron (12″ diameter, 2.5″ deep), use a 9”x 13″ pan. If using a smaller pan, halve the recipe or make in two batches as texture will vary depending on dish. This dish required to make cornbread dressing.
- Add the cornmeal, flour, baking powder, and salt into a bowl and mix thoroughly.
- Heat up the almond milk in a small pot on medium heat and dissolve the honey or whatever sweetener is being used.
- Once dissolved, add the liquid to the dry ingredients and mix thoroughly until uniform batter is made.
- Slightly beat an egg (or egg substitute), and add to batter. Gently fold in using wide, flexible spatula or spoon.
- Use all of the butter to coat the cooking surface of the cast iron or pan.
- Once nicely buttered, pour in the cornbread batter until distributed evenly in the pan. If you have bubbles lightly hit the bottom of the pan and let rest for 2-3 minutes.
- Bake at 400°F for 20-25 minutes or until top is light to golden brown.
- Allow to cool 3-5 minutes before serving.
Note: If making dressing using this recipe, ensure you’re using the full recipe, divide in two once done baking. Half will be used for the dressing. Allow to cool for at least 1 hour before using, it can be made day prior if desired, but ensure storage is air tight.