Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
This post may contain affiliate links. Please read my disclosure policy
This type of bread, apart from the previous bread recipes I've shared, uses baking powder instead of yeast for leavening. This recipe is no fuss - you can just throw the ingredients together and part of the appeal (aside from the ease of making) is how down-home and rustic it is, in short: comfort food.
Estimated reading time: 5 minutes
I have a thing for bread. I like bread.
It gives me energy. It's comforting and satisfying to eat.
It's yummy. Tasty. Need I say more?
I don't eat it all the time (Everything in moderation, right?) but I enjoy it when I do.
This type of bread, apart from the previous bread recipes I've shared, uses baking powder instead of yeast for leavening.
This recipe is no fuss - you can just throw the ingredients together and part of the appeal (aside from the ease of making) is how down-home and rustic it is, in short: comfort food.
If you love bread too and are thinking of cutting it out of your diet because some diet says it's "bad", why not try making your own bread instead of store-bought bread first and give that a try (here are some recipes from my previous posts, No-Knead Bread and No-Knead Oatmeal Bread).
Making your own bread is healthier because it doesn't have additives or preservatives in it.
You have complete control over the ingredients and can choose not to add anything that isn't good for you, for example, refined sugar.
Ah, sugar....everything in moderation 🙂
Speaking of sugar...instead of refined sugar, this recipe uses honey and coconut sugar, coconut oil instead of butter and the results are no less sweet or satisfying.
Just like the eggs that I cook and bake with (as mentioned in this earlier post, We Will Have Our Morning Eggs Baby-Led Weaning Style Please)
I also get honey that is locally made.
The honey I am using for this recipe is from my sister in law's honey bees, just 3 miles from my house in New Jersey.
Beekeeping is pretty amazing and it has been informative and exciting watching her and her family set up their hive over the past year or so.
How does it taste?
I find this honey to be fresh, clean, and bright in flavor, lightly, yet powerfully sweet and delicate.
If you truly appreciate good, flavorful, authentic food as I do, tasting local honey is a sublime experience.
I think more people should keep bees and I find them fascinating.
Maybe someday I will keep some bees if I can get past my fear of stinging insects, not likely
Bees have been in the news a lot lately, you may have heard of "colony collapse disorder" and if you google "bee documentary" several come up.
There's a good documentary on Netflix called "Vanishing of the Bees."
GMO is an acronym for Genetically Modified Organism.
I don't know about you, but as a consumer, I certainly want to know what is in the food that my family and I eat.
People shouldn't have to consume GMOs, chemicals, pesticides, etc. if they don't want to.
If you haven't seen the documentary, "GMO OMG," I highly suggest you see it.
Whenever possible, I use Non-GMO Project Verified products when I cook and bake.
This is a quote from the Non-GMO project's website:
"The Non-GMO Project is a non-profit organization committed to preserving and building the non-GMO food supply, educating consumers, and providing verified non-GMO choices.
We believe that everyone deserves an informed choice about whether or not to consume genetically modified organisms."
For this recipe, I used Hodgson Mill Yellow Corn Meal, Hodgson Mill Flour, Madhava Coconut Sugar, all of which are verified by the Non-GMO Project.
Before baking, the batter resembles natural peanut butter in appearance.
Bake the cornbread until golden brown, I bake the cornbread for the full 25 minutes because I like the crust nice 'n crispy and it will still be moist.
This cornbread tastes amazing served with honey but if you don't have or like honey, it's great without it or served with butter or even maple syrup.
If you don't have coconut sugar, you can just substitute regular or brown sugar in the same amount.
I was able to find Madhava Coconut Sugar at the grocery store and online.
If you don't have coconut oil handy, I have substituted extra light olive oil and canola oil in the same amount and it has come out just fine.
You can substitute cream or half and half for the milk.
After trying several cornbread recipes to find my favorite, I found, "Golden Sweet Cornbread," on this one on AllRecipes.
I have been making this particular one for a few years and have changed it to suit my needs and tastes.
My "Honey Non-GMO Cornbread" was adapted from this recipe.
I hope you enjoy this recipe as much as I do.
Have it with any meal or alone and don't forget to pour that honey on!
If you share on social media, be sure to #lifeslittlesweets and link back to the post, thank you in advance!
Best Wishes and Happy Baking!
This sweet cornbread recipe utilizes Non-GMO ingredients, including Non-GMO corn meal, coconut oil and coconut sugar drizzled with local honey.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
Please note that the Calculated Nutrition is an estimate at best.
You must be logged in to post a comment.
Sarah says
I didn't even know you could get non GMO cornmeal - that's so exciting to me because I really like cornbread, but we try to avoid GMO's as best as we can here. The Bee documentary is on my list, but I saw GMO OMG and I thought it was a good watch. Love this!
Sara says
Yes, I had to search around a bit for Non-gmo corn meal. I am glad that there's a growing awareness of GMOs but there needs to be more!
Lucy @ Bake Play Smile says
I'm totally with you! I love making my own bread! There's something so lovely about the smell of a loaf of bread in the oven. Yum! Thanks for joining our Fabulous Foodie Fridays party!
Sara says
<3
Diane says
This is an awesome Post Sara! I love the recipe, your commitment and information about the GMOS! I am so angry that congress is letting the big guns call the shots and we get to eat the aweful results and give them tax breaks! Thanks for building awareness in your audience. I got informed:)
Sara says
Ah Diane, we think alike! I've signed so many petitions about GMOs! I think they are so bad for our world and our future generations. Why is it so hard for humans just to respect this world we live in? Is it really that hard? Thank you so much for your comment, it feels good knowing that there are other people out there that really care about this issue! So many simply do not know.