Sweet and Moist Coconut Flour Corn Bread
I love corn bread and I want them sweet and moist. This recipe is the healthier version, it’s gluten-free, moist and delicious. I suggest using a good brand of corn meal so that the coconut flour would not overpower the taste and instead, the corn flavor would pop more.
1/4 cup sifted coconut flour
1/2 teaspoon baking powder
1/3 cup cornmeal
1/2 teaspoon salt
1/3 cup butter, melted
1/3 cup honey (or agave nectar)
1/2 teaspoon vanilla
Combine the dry ingredients together. I advise sifting them for finer texture. Blend together the wet ingredients. Combine the dry ingredients into the wet ingredients and whisk them together until there are no more lumps.
Bake at 400 degrees for 15-18 minutes. Makes 8 servings or more depending on how you cut your cornbread.
Source: Cooking with Coconut Flour by Brufe Fife