Bottom-Friendly cornbread (three ways)


Ingredients:


For the OG classic cornbread:


For the non dairy buttermilk:

  • 2 cups non-dairy milk

  • 1 tbsp apple cider vinegar


For the cornbread:

  • 2 cups medium-grain cornmeal

  • 1/2 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tbsp turmeric

  • 1/4 cup sugar

  • 1 1/2 tsp salt

  • 8 scoops of Pure fiber powder (optional)

  • 2 tbsp neutral flavored oil

  • 2 tbsp butter or vegan butter

  • 3 eggs, beaten

  • 2 cups blueberries

  • 4 oz 100% cacao

  • 1 tbsp sugar


For Blueberry Cornbread:


For the non dairy buttermilk:

  • 2 cups non-dairy milk

  • 1 tbsp apple cider vinegar


For the cornbread:

  • 2 cups medium-grain cornmeal

  • 1/2 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tbsp turmeric

  • 1/4 cup sugar

  • 1 1/2 tsp salt

  • 8 scoops of Pure fiber powder (optional)

  • 2 tbsp neutral flavored oil

  • 2 tbsp butter or vegan butter

  • 3 eggs, beaten

  • 2 cups blueberries


For Chocolate Cornbread:

For the non dairy buttermilk:

  • 2 cups non-dairy milk

  • 1 tbsp apple cider vinegar


For the cornbread:

  • 2 cups medium-grain cornmeal

  • 1/2 tsp baking soda

  • 2 tsp baking powder

  • 1/2 tbsp turmeric

  • 1/4 cup sugar + 2 tbsp

  • 1 1/2 tsp salt

  • 8 scoops of Pure fiber powder (optional)

  • 2 tbsp neutral flavored oil

  • 2 tbsp butter or vegan butter

  • 3 eggs, beaten

  • 4 oz 100% cacao


Instructions:

  1. Preheat oven to 400 degrees

  2. If using a cast iron, add the neutral flavored oil and butter to the cast iron and place in the oven while the oven heats up. SEE #8 IF NOT USING A CAST IRON.

  3. To a bowl, add non-dairy milk and apple cider vinegar. Mix until the non-dairy milk becomes thick. Set aside.

  4. To a large mixing bowl, add cornmeal, baking soda, baking powder, turmeric, sugar, salt, Pure fiber powder (optional), eggs, and buttermilk mixture. Mix until smooth.

  5. If making blueberry cornbread, add blueberries to the batter and mix.

  6. If making chocolate cornbread, add chocolate and 2 extra tablespoons of sugar to the bater and mix.

  7. If you went the cast iron route, remove the cast iron from the oven and pour the hot oil and butter into the cornbread mixture. Mix again. Pour the cornbread mixture back into the cast iron and place in the oven.

  8. If you did not use a cast iron, spray a 12 inch cake pan with non-stick cooking spray. Simply add melted butter and the oil to the batter and mix until incorporated. Pour the batter into the greased cake pan and place in the oven.

  9. Bake for 25-30 minutes.

  10. Serve immediately! Bottoms ups!