SOUTHERN MAPLE CORNBREAD

I grew up eating boxed Jiffy cornbread but have lived to tell about it. Never again will I eat lard or eat food made with ingredients that I would not have in my kitchen. I enjoy various kinds of cornbread…this is one of my favorites when I am in the mood for a sweet version.

You can find the original recipe here: Southern Maple Cornbread. See below for my modifications.

Look here at the Jiffy corn muffin mix ingredient list.

What I did and what I did differently:

-Used organic yellow cornmeal I bought in bulk at my local Co-op

-Reduced salt to 1/2 teaspoon

-Used homemade vegan butter

-Instead of dairy buttermilk combined 1 cup non-dairy milk (I used homemade cashew milk) + 1 Tablespoon apple cider vinegar and set aside for 10 minutes

-Replaced the 2 chicken eggs with “flax egg” by combining 2 Tablespoons of ground flaxseed + 5 Tablespoons water and set aside for 10 minutes

-Added 1/4 cup blanched almond flour

-Did not grease the pan rather used parchment paper liners. I made 12 muffins instead of bread and baked 17 minutes.