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Barbara's Cornbread

Like you, I've tried many cornbreads, but this one is my favorite. It's hearty, but not too sweet. A simple trick is to pre-heat your cast-iron with the oven to get a nice crispy crust, without sacrificing the moist interior.

While I've changed quite a bit of the recipe, I still call it "Barbara's cornbread."She's the type of cook that can make this without a recipe, measures the salt, soda, and powder in her hand, eyeballs the honey, and it comes out perfect. I've adapted this recipe to make it gluten and egg-free because that's how my body feels best, but to me, it's still "Barbara's Cornbread." This is probably the recipe that has been requested by me the most. Enjoy.

1 Tbsp flaxseedflaxseed, ground

2 Tbsp warm water

1 cup cornmeal

1 cup almond flour

1 tsp salt

2 tsp baking powder

1/2 tsp soda

1 cup oat milk

1/4 cup butter, softened

1/8 cup honey

Preheat oven (and cast-iron) to 425.

Mix ground flax seed with warm water.

Combine dry ingredients in a bowl, mix well.

Mix wet ingredients (including flax & water) in a bowl, stir well.

Combine wet & dry.

Bake for 15 minutes.

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