My Favorite Corn Bread Recipe

I found this recipe at Whole Life Nutrition, it's the best corn bread recipe I've ever had. I tweaked my recipe just a little bit. Instead of sorghum flour I used a mix of brown rice and buckwheat. Instead of coconut sugar I used raw honey. T Also I soaked the corn meal, buckwheat, and brown rice flour in rice milk with a little lemon juice overnight to reduce the phytic acid.

This recipe has been shared with Real Food Wednesday, check out other real food recipes on Kelly's blog.

 They are light and fluffy

Cut in half and spread ghee and honey on for a tasty treat!

Ingredients:

• 1 1/2 cups organic corn meal
• 1/2 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/4 cup tapioca flour
• 1 Tbs baking powder
• 1 tsp sea salt
• 1/4 cup flax meal
• 1/2 cup hot water
• 1/3 cup honey
• 1/3 cup melted coconut oil
• 1/3 cup applesauce
• 1 1/2 cups rice milk

Directions:

1. Whisk the corn meal, brown rice flour, and buckwheat flour together in a large bowl.
2. Mix 1 cup of rice milk with 1 tsp of lemon juice. Pour into the dry ingredients and mix until damp. Cover let sit overnight or for 12 hours.
3. In the morning preheat the oven to 350 and grease muffin pans
4.  In a small bowl mix tapioca flour, baking powder, and sea salt together.
5. In a medium bowl mix together the flax meal, hot water, honey, coconut oil, applesauce, and 1/2 cup of rice milk.
6. Whisk in the wet ingredients with the soaked corn meal mixture. Then mix in the tapioca flour mixture as well.
7. Fill the muffin tins to the top and bake for 25-30 minutes, when the tops start to become golden brown. Let cool for 5 minutes and then remove from the pan to cool further.