Wednesday, May 30, 2012

Curried Coconut Milk Cornbread

Curried Coconut Milk Cornbread

Makes 8-12 servings
  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tbsp curry powder
  • 1 cup unsweetened coconut non-dairy milk
  • 1/4 cup unsweetened applesauce
  • 1/4 cup agave nectar
Preheat oven to 400 degrees, and grease a 9-inch pie plate. Combine dry ingredients in a mixing bowl, and wet ingredients in another. Add dry ingredients to the wet ones and mix only until the dry stuff is absorbed. Pour the batter into your pie plate and shake it from side to side slightly to even the distribution. Bake for 20 minutes, or until a toothpick comes out clean.

1 comment:

Katie said...

Wow this looks so good! I only recently made cornbread for the first time a few days ago and it was delicious but this looks like a fantastic twist on it :)