This cornbread idea all started when I saw the last signs of Jersey Fresh Corn at a farmer’s market.
Funny how a little farmer’s market can turn my brain into a recipe wizard.
Raw cacao…
In a cornbread recipe?
Sure.
Why not?
I mean. A girl’s gotta love her cornbread, right?
And what’s cornbread without a little added natural sweetness from agave and raw cacao.
It’s a perfect dessert.
A decadent breakfast, toasted with nut butter.
A lovely lunch enjoyed toasted as croutons atop a salad.
Or just simply eaten alone.
It’s that good.
Yes, it’s just that good.
The raw cacao takes the cake on this one…
No pun intended.
She’s a winner.
Whether you’re looking for a cornbread for a main dish, a side dish, an appetizer or dessert… She’s the beauty you’ve been longing to bake.
Trust me; it’s the simple combination of sweet n’ savory that makes each moist bite Perfection.
This baby’s got your name on it.
Go ahead, have a slice.
It’s on me.
Ingredients
- 2 Tbsp. tapioca flour
- 1 1/4 cups ground yellow cornmeal
- 2/3 cup brown rice flour
- 1/4 cup cornstarch
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 6 Tbsp. Earth Balance Vegan Butter sticks, melted
- 1/2 cup unsweetened almond milk
- 1/4 cup agave nectar
- Egg substitute for 4 eggs
- 1/3 cup raw cacao nibs
- Pinch chili powder
- Pinch cinnamon
Instructions
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Preheat oven to 375° F. Prepare a 9 x 9 loaf pan with nonstick baking spray.
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In large bowl, combine tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine.
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In a separate bowl, combine Earth Balance melted butter, almond milk, agave nectar and egg substitute; whisk well to combine.
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Add wet ingredients to dry ingredients; mix well. Add raw cacao nibs, chili powder and cinnamon.
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Transfer mixture into prepared loaf pan. Bake for 35-40 minutes or until golden brown. Enjoy.
A special tribute to all those who lost loved ones in 9/11. I have joined my fellow blogging pal, Marla Meredith to support A Decade Has Passed- We Bake to Remember.
This cornbread is wonderful. I love it!
Love this combo – it sounds so interesting. It really is hard to believe that a decade has passed since 9/11.
Thank you, Sherilyn; so great to hear from you! So happy you like this combo; hope you enjoy the recipe too! Sad to think it’s been 10 years, isn’t it? xo Love ya.
How creative! Wow.
That looks just like one of my favorites – Marble Cake! Love the swirl. Did you really bake that? Looks so moist.
Wish I were in Manhattan!
Never would have thought of that combo in a million years, but the more I think of it, the more it sounds so good!
Thanks for sharing the recipe!
Thanks Jenn; so happy you enjoyed it. Have a great weekend!
Cornbread never looked better. Wish I had a slice right now.
Thank you, Barbara; great to hear from you and hope you enjoy this tasty cornbread. Enjoy your weekend!
Oh wow, Amie. I never would have thought to put cacao and cornbread together…you’re a genius! I might give this recipe a non-vegan try (just because I don’t keep egg or butter substitutes on hand). I want this in my belly, now.
Thanks so much, Alyse…hehe; I hope you enjoy it! Have a great weekend and so great to hear from you!