Sweet Masa Corn Bread
Updated: Sep 30, 2019
I am telling you.... I don't like corn bread. I know I am the weird one. My family is a huge corn bread family, we would have it with EVERY chili and every time I would try it, but didn't like it. It wasn't until I made my pumpkin chili the other weekend & realized the fam would love corn bread with it. So I decided why not try to make my own with Masa flour I was using in the chili? THEN this happened. Holy cow, I am so glad it did. Now THIS is what I will be eating each chili meal... we have already made it twice this week-- so you know it is here to stay!
1/2 cup all purpose flours
1/2 tsp cardamon
1 tsp ground cinnamon
1 tsp salt
1/4 tsp ground ginger
6 tbsp coconut oil
1/3 cup maple syrup
1 1/2 cup unsweetened vanilla almond milk
Pre heat oven to 375 degrees
1. Grease an 11 X 10 pie pan & set aside. In a medium microwavable bowl add the coconut oil & microwave for 30 seconds. Then whisk until fully melted. Then set a side to cool.
2. In a large bowl add the all purpose flour, masa flour, cardamon, cinnamon, salt & ginger. Whisk together with a fork.
3. Next add to the medium sized bowl with coconut oil the maple syrup, eggs & almond milk. Then whisk that together until full incorporated.
4. Lastly, add the wet ingredients to the dry & fold together with a spatula until mixed. Then pour into the greased pie dish & make sure you take the spatula to even the top. Then cook in oven at 375 degrees for 30-40 minutes. Use tooth pick to check if it is done. If it is not crumbling yet but tooth pick is clean, put in for another 5 minutes. It will be done at 40 if it isn't yet!
ENJOY!! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!