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Check out this warmth and comfort in a soft, rustic yumminess. I love this cornbread recipe. Not only is it gluten-lite (50% or less of regular flour) it is refined, sugar-free, and dairy free. It also has no oil. (The banana takes care of that!) B U T - you wouldn't know it. The texture is still perfect cornbread texture, and the sticky date-crumble topping that gets only just swirled in provides a sweet chewiness dotted into the crumb. I think it must be made in a cast-iron skillet if you've got one.

I use butter for serving because since the recipe is dairy-free, I don't worry about a smear or two. Instead of butter, use honey, jam, or your favorite spread- although plain is delicious too.

"You might ever want cornbread another way..."

Notes: Almond milk is unsweetened vanilla.


Ingredients: 1 cup all-purpose flour, 1 cup cornmeal, 1 1/2 tbsp. baking powder, 1 tsp. salt, one egg at room temperature, one overripe banana, 1/3 cup pure maple syrup (or light brown sugar), 1 tsp. vanilla extract, 1 cup almond milk. For the sticky date crumble: 5 de-stoned Medjool dates, 1/4 cup rolled oats, 1/4 tsp. cinnamon, a pinch of salt.

Serves 6.

1. Preheat oven to 425* and grease a 10-inch cast iron skillet with butter or cooking spray.

2. Whisk the cornmeal, flour, baking powder, and salt together in a large bowl.

3. In a separate bowl, mash the egg with the banana, then add milk, vanilla, and maple syrup. Stir until smooth.

4. Make a well in the dry ingredients and pour in the wet. Stir until just mixed.

5. Chop dates, and with your fingers, press the oats into them to form a crumbly topping.

5. Pour batter into skillet, and top with date crumble. Use a knife and gently swirl some of the toppings into the batter. Bake for 20-25 minutes, until golden.

#cornbread recipe #comfort food #sticky date cornbread #cornbread with stick date crumble #dairy-free cornbread recipe


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