I have been searching for a clean cornbread recipe, and haven’t found one I’m totally over the moon about yet. So when I don’t find something, I make it. I literally can’t stop daydreaming about pairing this with my chicken tortilla soup.

I’m adapting Taste of Home’s “Buttery Corn Bread Recipe” into a clean version….because I’m trying to save myself from the guilt of eating the whole pan of my favorite cornbread out of the real, buttery, sugary, non-TIU approved delicious sounding version by Taste of Home, or my other personal favorite, the cornbread-out-of-the-bag by Marie Calendars! muahaha. Okay, back on topic, and your Ten Day Trim approved corn bread….

Ingredients:

• 2/3 cup coconut oil, softened to the consistency of butter
• 1 cup coconut sugar
• 3 organic eggs
• 1 2/3 cups unsweetned almond milk or coconut milk
• 2 1/3 cups organic coconut flour or organic whole wheat flour
• 1 cup organic cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• Local raw honey
• Spray coconut oil

Directions

1. Preheat oven to 400°
2. In a large bowl, “cream” coconut oil and coconut sugar until light and fluffy.
3. Add eggs and almond milk to oil + sugar mixture
4. In separate bowl, combine coconut/wheat flour, cornmeal, baking powder and salt
5. Combine all ingredients
6. Mix until batter consistency
7. Spray a13x9-in. baking pan with spray coconut oil
8. Bake about 25 minutes or until a toothpick comes out clean when poked into middle of pan
9. Cut into squares; serve warm.
10. Top each piece with a drizzle of honey…mmmm. Best part!!

Find original [buttery, sugary, non-TIU approved delicious sounding!] recipe from Taste of Home here.