Cornbread [The Toasted Gold Remix]

Golden, slightly sweet cornbread with perfect crumb and that classic corn flavor. This is comfort food that pairs beautifully with chili or BBQ.

Makes

Serves 8

Total Time

40 min (14 min prep)

Ingredients

Dry Ingredients:
1 cup (140g) fine cornmeal
1 cup (120g) cassava flour
2 tsp (8g) baking powder
1 tsp (6g) salt

Wet Ingredients:
1/3 cup (64g) coconut sugar
1/3 cup (75ml) coconut oil, melted
2 large eggs (pasture-raised preferred)
1 cup (240ml) unsweetened almond milk
1/4 cup (80g) raw honey

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for live probiotics and extra moisture that enhances the cornbread’s tender texture. Add 2 tbsp ground flaxseed to the dry ingredients for omega-3 fatty acids and prebiotic fiber. Include 1 tbsp apple cider vinegar to naturally activate the baking powder and support digestive health. Use fermented honey if available for additional probiotic benefits.

Remix Options

Flour Swaps: Use 3/4 cup (90g) oat flour for nutty flavor or 1 1/4 cups (150g) almond flour for protein boost. Sugar Alternatives: Replace coconut sugar and honey with 1/2 cup (150g) pure maple syrup (reduce almond milk by 2 tbsp). Jalapeño Cheddar: Add 2 diced jalapeños and 1/2 cup (60g) shredded cheese for spicy kick. Sweet Corn: Fold in 1/2 cup (75g) fresh or frozen corn kernels for extra texture and sweetness. Herb Savory: Add 2 tbsp fresh herbs (rosemary, thyme, or sage) and reduce honey to 2 tbsp. Skillet Version: Bake in preheated 10-inch cast iron skillet for crispy edges and rustic presentation.

Good To Know

Cornmeal Choice: Fine cornmeal creates smoother texture while medium cornmeal adds more rustic corn flavor and slight grittiness. Mixing Technique: Don’t overmix batter – stir just until combined to prevent tough, dense cornbread. Small lumps are okay. Doneness Test: Toothpick should come out with just a few moist crumbs, and top should be golden brown and spring back lightly. Storage: Store covered at room temperature 2-3 days or freeze up to 3 months. Serving Tips: Best served warm with butter, honey, or alongside chili and BBQ. Make-Ahead: Can be made 1 day ahead and reheated in 300F (149C) oven for 10 minutes.

steps

Prep:

Preheat oven to 400F (204C). Grease 8×8 inch baking pan or line with parchment paper for easy removal.

Mix Dry:

In large bowl, whisk together cornmeal, cassava flour, baking powder, and salt until well combined with no lumps.

Mix Wet:

In separate bowl, whisk melted coconut oil, honey, coconut sugar, eggs, and almond milk until smooth and well combined.

Combine:

Pour wet ingredients into dry ingredients and gently stir until just combined – don’t overmix. Batter should be slightly lumpy.

Bake:

Pour batter into prepared pan and spread evenly. Bake 20-25 minutes until golden brown and toothpick inserted in center comes out clean.

Cool:

Cool in pan 10 minutes before cutting into squares. Serve warm with butter and honey, or alongside your favorite chili or BBQ.