about 8 servings
1 cup cornmeal, fine grind (note: if using a medium grind cornmeal, soak in the milk alternative for at least 10 minutes before making batter)
1/2 cup brown rice flour
1/2 cup tapioca or arrowroot flour
1 Tbsp baking powder (try my homemade baking powder)
1/2 tsp sea salt
1/4 cup coconut sugar (xylitol also works, or omit)
1 cup unsweetened almond, hemp or rice milk
1/3 cup avocado oil (or safflower or sunflower oil)
2 large eggs, beaten
I love to make this cornbread with blue corn flour. In Ayurveda, blue corn is considered a sattvic food, which means it promotes creativity, clarity and lightness. Cornbread is best during spring, Kapha season, because of the drying effect it has on the body. However, cornbread is best consumed in moderation for those of a Vata constitution of imbalance - although the oil and brown rice flour in this recipe balances it somewhat.
This recipe can be made in an 8"x 8" baking dish or a pie pan, but the result will not have the same crispy edges that a cast iron skillet produces.