So many feels here. Warmth and comfort in a soft, rustic yumminess. I really 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. In lieu of butter, use honey, jam, or your favorite spread- although plain is perfectly delicious too.
"You might ever want cornbread another way..."
Notes: Almond milk is unsweetened vanilla.
CORNBREAD WITH STICKY DATE CRUMBLE
Ingredients: 1 cup all-purpose flour, 1 cup cornmeal, 1 1/2 tbsp. baking powder, 1 tsp. salt, 1 egg at room temperature, 1 overripe banana, 1/3 cup pure maple syrup (or light brown sugar) 1 tsp. vanilla extract, 1 cup almond milk. Sticky date crumble: 5 de-stoned Medjool dates, 1/4 cup rolled oats, 1/4 tsp. cinnamon, pinch of salt.
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 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, top with date crumble. Use a knife and gently swirl some of the topping into the batter. Bake for 20-25 minutes, until golden.