Ingredients

1 cup whole milk
1/2 cup heavy cream
1 1/2 tablespoons white vinegar
1 cup cornmeal
1 cup unbleached all-purpose flour or 1 cup whole wheat pastry flour
4 tablespoons cane sugar
3/4 teaspoon Back to Organic Lemon Twist Himalayan salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons coconut oil
vegan option: 1.5 cups soy or almond milk

Most Southerns would not dream of adding sugar to their cornbread. It is a Yankee thing. I personally prefer cornbread with a touch of sweetness. If you do not like sugar in your cornbread, omit it. I have not tried it without sugar so let me know how it turns out.

This cornbread is moist and gets moister as it “ages.” After two days, this cornbread still tastes amazing. You will never know it is eggless. I recommend doubling the recipe. My kids ate all of it in one day.

If you need a vegan cornbread, use soy milk instead of whole milk and heavy cream. Almond milk may work as well.

Make sure you use a stone ground cornmeal or your cornbread may be gritty. Bob’s Red Mill Gluten Free Stone Ground Whole Grain Cornmeal which has a cornbread recipe on the label works well.

Directions

1) Preheat oven to 400 degrees convection or 425 degrees standard. Scoop 2 tablespoons of coconut oil in a Pryex dish and place in the oven to melt.

2) Combine milk, cream and vinegar and let stand. Use 1.5 cups of soy or almond milk for Vegan cornbread.

3) Mix all of the dry ingredients in a large bowl.

4) Add the milk mixture and the melted oil (cooled slightly), and stir until just blended. Use the rest of the oil in the Pyrex to oil the skillet or pan.

5) Spread the batter into an oiled 9-inch square baking dish or cast iron skillet. Bake for 15-20 minutes convection or 25-30 minutes standard until set in the middle. Use a fork or toothpick to insert in the center to make sure it comes out clean.

6) Serve warm. Enjoy!