Blue Corn Coconut Cornbread


Blue Corn Coconut Cornbread

1 cup gluten-free corn meal

1 cup coconut flour

1/2 cup unsweetened shredded coconut

1/2 cup coconut sugar

1/2 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 tablespoons psyllium husk

1 15 ounce can coconut milk

1/3 cup coconut oil, room temp

2 eggs

Preheat the oven to 350 degrees. Have a 8 ✕ 8 baking dish ready. Coat the inside of the pan with coconut oil and after dust it with coconut flour. In a large bowl, mix all dry ingredients together and mix well. In a small bowl, mix all wet ingredients very well with a whisk. Make sure the coconut oil is at room temperature, otherwise if its too firm it will not mix well. If the coconut oil is firm, lightly heat the coconut oil until it is soft enough to mix with the coconut milk and eggs. Add the wet ingredients to the dry ingredients and gently fold the coconut mixture into the dry ingredients. Pour the cornbread mixture into the baking dish. Flatten it with an offset spatula or rubber spatula and put in the oven. Bake in the oven for 30 minutes, or until the insert comes out clean. Let the cornbread rest for at least 15 minutes. Be sure to put the cornbread in the fridge after it has cooled down or up to one day. If the cornbread is left out it will begin to ferment and you definitely don’t want that, so just be sure to keep it refrigerated. Its best up to 5 days.

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