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| This is very good Cornbread! Nicely sweet, crunchy crust with light fluffy texture on the inside! Even if you are not eating gluten free or macrobiotic diets, you will enjoy this bread!
1 Cup Cornmeal, I used Brinser's Best Yellow Cornmeal!
Rice Chex crushed fine to make 1 Cup
1 Tablespoon Baking Powder
1 Teaspoon Salt
3/4 Cup Almond or Coconut Milk
1/4 Cup Coconut Oil melted
1/2 Cup Honey
1 Egg Beaten
2 Teaspoons Vanilla
Preheat oven to 350 degrees. Spray with baking spray a 9 inch round cake pan.
In a deep bowl stir all your dry ingredients together mixing very well, I used a whisk. Now add all of the wet ingredients & stir to combine. Spoon into your prepared pan & bake for 40 to 45 minutes! Serve warm or room temperature, I like honey on mine! DELICIOUS!
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