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.

remixology.com/recipe/cornbread/

Makes

Serves 8

Total Time

42 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) Diamond Crystal kosher salt

Wet Ingredients:
1/3 cup (64g) allulose
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

Steps

Prep:

Preheat oven to 375F (190C). 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 Diamond Crystal kosher salt until well combined with no lumps.

Mix Wet:

In separate bowl, whisk melted coconut oil, honey, allulose, eggs, and almond milk until smooth and well combined. Let rest 2 minutes for allulose to fully dissolve.

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 23-28 minutes until golden brown and toothpick inserted in center comes out clean. Cover with foil if browning too quickly after 20 minutes.

Cool:

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

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. Consider 1 tbsp manuka honey instead of regular honey for additional antimicrobial benefits, and add 1 scoop unflavored collagen peptides to boost protein and support gut lining health. Use fermented honey if available for additional probiotic benefits.

Remix Options

Blood Sugar Friendly: Replace honey with additional 1/4 cup (60g) allulose for completely sugar-free version. Add 1 tsp psyllium husk to dry ingredients for extra fiber and binding. Alternative Sweetener Pairing: Combine allulose with monk fruit – use 2 tbsp monk fruit + 2 tbsp allulose for intensified sweetness. Flour Swaps: Use 3/4 cup (90g) oat flour for nutty flavor or 1 1/4 cups (150g) almond flour for protein boost. Jalapeno Cheddar: Add 2 diced jalapenos and 1/2 cup (60g) shredded grass-fed 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

Allulose Benefits: This rare sugar provides 90% fewer calories than regular sugar while maintaining moisture and preventing crystallization in baked goods. Unlike coconut sugar, allulose won’t spike blood glucose levels and creates exceptional texture in cornbread applications. Temperature Adjustment: Reduced oven temperature prevents allulose from browning too quickly while ensuring even baking throughout. 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 perfectly fine. Doneness Test: Toothpick should come out with just a few moist crumbs, and top should be golden brown and spring back lightly. Storage Guidelines: Store covered at room temperature 2-3 days or freeze up to 3 months. Allulose helps maintain moisture longer than traditional sweeteners. Serving Tips: Best served warm with grass-fed butter, honey, or alongside chili and BBQ. Make-Ahead Instructions: Can be made 1 day ahead and reheated in 300F (149C) oven for 10 minutes. Reheating Tips: Warm individual pieces in 300F (149C) oven for 5-7 minutes, or microwave 20-30 seconds for soft texture. Freezing Instructions: Cool completely, wrap individual squares in plastic wrap, freeze up to 3 months. Thaw at room temperature 30 minutes before serving.