What’s a cold winter night without cornbread?
My point exactly. You’ll probably need this tonight.
Seriously.
This cornbread is quite delicious and what makes it extra special is the dash of cinnamon and fresh basil; they add a perfectly sweet touch to each bite. My favorite way to serve this recipe is toasted with a drizzle of honey on top. Or if you’re feeling extra special, you can top it with a scoop of almond milk ice cream.
How’s that for a winter dessert?
Mmmmm.
As I focus on my self love that I’ve been referring to the last few weeks, I wanted to leave you with a few thoughts to ponder and think about. We all deserve self love and it’s amazing how good it feels to treat your body like you would a little baby- because we give babies so much love, why not give ourselves that same kind of love?
No amount of self improvement can make up for any lack of self acceptance.
The more loving I become, the more significant I will be.
xo
I’ve got TWO Exciting Announcements for YOU today!
I’m excited to announce that I’ll be writing a column for Glamour Magazine each week! Check out my new recipes and tips online every week in Glamour Magazine.
And I am hosting a February Valentine’s GIVEAWAY for a Bodum BISTRO Immersion Blender & Grinder Set:
If you’d like to win both a Bodum BISTRO Immersion Blender with Stand and Grinder Set, here’s how to enter: “Like” Healthy Apple on Facebook and “Like” Bodum North America on Facebook then leave me a comment here telling me you entered. Participants may only enter to win once.
I’ll be picking a winner on February 11th at 5PM EST.
Good Luck!
Ingredients
- Egg replacer for 2 large eggs
- 6 Tbsp. Earth Balance Vegan Butter Sticks
- 1 1/4 cup So Delicious Almond Milk
- 3/4 cup cornmeal
- 1 cup fresh corn kernels or defrosted frozen kernels
- 1 tsp. ground cinnamon
- 2 Tbsp. finely chopped fresh basil
- 1 cup rice flour
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
Instructions
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Preheat oven to 400 F. Prepare a baking dish with nonstick baking spray.
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Beat egg replacer, butter and milk in a large bowl. In a separate bowl, combine all dry ingredients; mix well to combine. Add dry ingredients to the wet ingredients; mix well.
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Transfer mixture into the prepared baking dish. Bake for 30 minutes or until golden brown.
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Remove from the oven; set aside to cool for 10 minutes before serving.
Ohhh – how exciting. Found you from Bodum’s pinterest page and I love sifting through your site. Can’t wait to try some of your recipes 🙂 I’ve liked both you on Bodum on FB!
I love to make soup and this would be a great tool to have in the kitchen! Thanks for the opportunity! Liked both FB pages.
I liked both FB pages 🙂
I just found this blog through So Delicious….entered the contest…looking forward to trying this recipe!
Thanks for making the world a healthier place!
A
This cornbread sounds great! I’ll take anything to make winter a little better. Almond milk ice cream sounds heavenly. Do you have a recipe?
Thanks Laura; I recommend So Delicious Coconut Milk or Almond Milk Ice Cream. I do have a recipe but still working on it so it may not be up until the summer! xox
I liked both pages on Facebook. This recipe sounds delicious! Thanks!
I “liked” both on Facebook and now will wait for February 11 to see if I am the lucky winner!! I am excited to make this recipe!
This looks like a great recipe – thanks Amie for sharing your “clean foods”approach! I liked both FB pages and look forward to learning more from you in the future.
I can’t wait to try this!! AND I liked both pages on Facebook! 🙂
Would you please share the nutritional information as well as the calories please. And what gluten-free flour would you suggest I substitute for the rice flour (to compliment the recipe well) as I am allergic to rice? Thank you! This looks delicious!
Thank you; seems the nutritional info was for some reason not appearing; I will refresh this and hopefully it will appear for you soon. I would try using almond flour, chickpea flour, buckwheat flour or coconut flour blends; you can even use quinoa flour. I used a gluten-free flour blend with rice for this recipe. Thanks Becky; have a great day!
Thank you for the great recipe 🙂 I’ve liked both FB pages.
“No amount of self improvement can make up for any lack of self acceptance”…I am truly starting to realize how true that really is. Amen. Thanks Amie.
liked both on FB
Congratulations on your new Glamour column!! I love that magazine so I can’t wait to start reading your column. That cornbread looks so good and I’m definitely going to making it soon! I follow The Healthy Apple and Bodum North America on Facebook.
Hi,
I can’t wait to try this recipe. The cinnamon/basil flavor is calling me. Sounds delicious. I am liking the Healthy Apple and the Bodum FB pgs.
Thanks so much!
Colleen
PS I’ll be back to rate the recipe after I try it
I entered your giveaway. Thank you so much!!!
Great looking recipe! I liked the page and would like to enter the contest, Thanks
I like you both, thank you!
Like you and Bodum on Facebook: Rebecca Honey Graham
“No amount of self improvement can make up for any lack of self acceptance.” I love this!!! Thanks for the glorious recipe. I pretty much think cinnamon makes EVERYTHING better. But maybe that’s just me 😉