1 c. whole-grain cornmeal
1 c. almond flour
2 t. salt
1 T. baking powder
¼ c. honey
¼ c. coconut oil
1 flax egg (1 T. ground flax + 3 T. warm water)
1 c. almond milk
1 c. of pumpkin puree
Optional: 1 c. of corn for texture
Olive oil spray
Preheat oven to 400. Mix the cornmeal, flour, salt and baking powder in a bowl.
In a small saucepan, combine honey and coconut oil and heat until oil is melted.
Remove from heat and mix in flax egg, almond milk and pumpkin puree. Add oil mixture to dry ingredients and mix well (I used a large fork rather than hand blender). Add in corn (if using) and mix until well combined. Do not over mix.
Spray a 9 x 5 loaf pan, or 7X7 square dish or two small loaf pans with olive oil. Bake for 30-35 minutes or until baked through (time will vary depending on the pan you use).
(I baked mine in a 9×5 loaf pan in a 400-degree convection oven for 30 minutes. It was quite brown on top but that’s fine, just make sure it’s baked through in the middle). This cornbread was fantastic; it stayed moist for a few days which was surprising!