Those of you with Southern roots can understand and appreciate the art and beauty behind a perfectly executed cornbread.
I like my cornbread sweet and hearty. I enjoy the heavy texture of the cornmeal, crunchy edges and soft warm buttery middle.
Despite the healthy tweaks, this is a recipe sure to make your great-grandma smack her lips with approval.
1 cup Yellow Cornmeal
1/2 cup All-purpose Flour
1/4 cup Ground Chia Seed
2 Tablespoons Ground Flax Seed
1 Teaspoon Sea Salt
1 Tablespoon Baking Powder
4 Tablespoons Sugar
1 cup Buttermilk
1/2 cup Milk
1/2 Teaspoon Baking Soda
1/4 cup Butter
1/2 Teaspoon Pure Vanilla Extract
Preheat your oven to 400 degrees. In a larger bowl add your corn meal, flour, chia, flax, salt, sugar, and baking powder. Blend the dry ingredients well. In a smaller bowl, combine buttermilk, milk, and baking soda. Once the mixture is blended, add your melted butter and vanilla extract and mix until smooth.
Pour the wet ingredients from the smaller bowl into your larger dry ingredients bowl. Stir until fully blended then pour your mixture into a greased pan and cook for 20-25 minutes, or until a toothpick emerges clean from the center.
*If you're looking for a vegan option, simply substitute coconut oil with the butter and use a non-dairy milk in place of the buttermilk and milk blend.
How do you like your cornbread?