Disclosure: This post is sponsored by Madhava Natural Sweeteners.
Naturally Sweet Cornbread uses one bowl to make, has only 8 ingredients, and is naturally sweetened with Madhava Coconut Sugar.
Estimated reading time: 7 minutes
Naturally Sweet Cornbread
Table of contents
Hi Everyone, my mom, June, is an excellent cook, excelling at steaks, roasts (a pork roast to die for BTW), mashed potatoes, and all flavors savory but one of the few baking selections she always did cook, when I was young, was cornbread.
It did not matter to me that it was a boxed mix, I remember just enjoying spending time with her making food for us to share.
She showed me how to make cornbread in our circa 1900’s house, and myself at the time, a child of 6, sitting on a well-used and loved, wooden chair at our oval kitchen table, wiggling with anticipation as we mix the batter, pop it in the oven and wait as the aroma of cornbread smells so sweet and warm.
Now, when I bake my naturally sweet cornbread recipe and share it with my toddler daughter, even though my mother lives five states away, it makes me feel just_a_little_bit_closer.
I brought this naturally sweet cornbread to a family gathering and it was a hit!
Many relatives came up to me to tell me that they enjoyed it.
I remember someone mentioning that its color is remarkable.
It has a deep, golden, earthy hue.
The taste backs up the visual appeal with a full-flavored and perfectly textured gratifying bite.
I am filing this naturally sweet cornbread recipe in my mind as a “go-to” recipe for bringing to a summer cookout, potluck, or any kind of gathering.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2/3 cup Madhava Coconut Sugar
- 1/2 teaspoon kosher salt
- 1-1/2 tablespoons baking powder
- 1 flaxseed “egg”, (1 tablespoon ground flaxseed + 2-1/2 tablespoons of water mixed and set for 5-10 mins until thickened-do this first!)
- 1 cup coconut milk
- 1/3 cup coconut oil, (soft at room temperature)
I discovered Madhava Coconut Sugar in my local grocery isle several months ago, I remember being so happy to find an alternative to traditional, refined, white cane sugar.
It is convenient that it can be used in a 1:1 ratio, the same as regular sugar. It pleases me to use a sweetener that’s organic, Non-GMO, and unrefined.
The sugar comes from the blossom of the coconut palm tree and as stated from the Madhava Sweeteners site:
“Organic coconut sugar contains naturally occurring nutrients like magnesium, potassium, zinc, iron, B vitamins and amino acids.”
And it’s more sustainable than cane sugar!
Also from the Madhava Sweeteners site:
“The coconut palm tree produces 50-75% more sugar per acre than cane sugar, while only using 20% of the resources.”
I buy Madhava Coconut Sugar at my local grocery store in NJ for just under $6.
It can also be purchased on Amazon.com directly from Madhava Sweeteners for under $11 for a 16-ounce bag.
Let’s make some cornbread!
Gather your ingredients.
View my tutorial on how to prepare a Flaxseed “Egg” here.:
Kitchen Tools
- measuring spoons and cups
- wet measure
- baking spatula or wooden spoon(s)
- mixing bowl(s)
- 8 x 8 x 2-inch square baking dish or 1 x 9-inch round pan
- offset spatula, for spreading, optional
- toothpick(s) for testing for doneness
- knife for cutting the cornbread when done
- airtight container, for storing any leftovers
Web Story
Add all the dry ingredients to the large mixing bowl (flour, cornmeal, Madhava Coconut Sugar, salt & baking powder):
Combine dry ingredients:
Add wet ingredients (coconut milk, flaxseed “egg” & coconut oil):
Stir until combined, the mixture will resemble natural peanut butter in look and consistency:
Spread batter in a lightly greased 8×8 square pan:
After 25-30 minutes at 350°F enjoy freshly baked cornbread!
Slice it up:
Check out that texture!
Drizzle with a little 5-minute Coconut Caramel Sauce which also uses Madhava Coconut Sugar.
Recipe Notes
If you do not have certain ingredients on hand or do not need this to be a vegan recipe, traditional ingredients like eggs, milk, butter can be used in place of the flaxseed “egg”, coconut milk, coconut oil in the same amounts.
Recipe Attribution
This recipe is adapted from a recipe on our blog, Honeyed Non-GMO Cornbread.
Latest Recipes and Posts
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Check out our Recipe & DIY indexes, visit our Home page to view our latest posts & categories, visit our Blog page to see our posts in consecutive order and, our Shop to see our favorite kitchen tools!
Thank you for reading and following along!
Naturally Sweet Cornbread
Naturally Sweet Cornbread uses one bowl to make, has only 8 ingredients, and is naturally sweetened with Madhava Coconut Sugar.
Ingredients
Instructions
- Mix 1 tablespoon ground flaxseed and 2-1/2 tablespoons of water and let sit 5-10 minutes until thickened. Preheat oven to 350 degrees F. Grease a 1"x9" round pan with coconut oil.
- Using a large bowl, mix all the dry ingredients (flour, cornmeal, Madhava Coconut Sugar, kosher salt, baking powder) together.
- Add the coconut milk, coconut oil, and flaxseed mixture and stir until combined.
- Spread into greased pan.
- Bake for 20-25 minutes. A good way to test to see if it's done is to use a knife or a toothpick inserted into the center, if it comes out clean it's done. Let cool for 5 minutes and serve!
Notes
- Store in an airtight container for up to 3 days, reheat in microwave or toaster oven.
- If you do not have certain ingredients on hand or do not need this to be a vegan recipe, traditional ingredients like eggs, milk, butter can be used in place of the flaxseed “egg”, coconut milk, coconut oil in the same amounts.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 459mgCarbohydrates: 37gFiber: 2gSugar: 14gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best.
- Apple Crisp - November 30, 2023
- Pretzel Toffee - November 30, 2023
- Apple Galette - November 30, 2023
I haven’t tried coconut sugar in baking, but this recipe looks wonderful. I’m always glad to have more vegan baking recipes in my collection. There will be pinnage! 🙂
Hi Lydia! Thank you for stopping by my blog! I checked out your blog as well, so many great recipes on there!
I love coconut sugar and I love sweet cornbread! This looks great! I also love you used coconut milk…so delicious!
Yay! Another coconut sugar lover like myself! I was so happy when I discovered it at the grocery store earlier this year and have been “inventing” with it ever since:) Yeah, and I am pretty obsessed with coconut milk as well. I just checked out your blog as well and I am all over the way you bake! Thank you for stopping by!
OOooooo! I love using coconut sugar in recipes. I definitely need to try this!
This looks like a great recipe, I like your suggestions for adaptations to suit different dietary preferences and restrictions. It’s so helpful, thanks!
this looks really great, want to make this! thanks for recipe!
You are so welcome Binjal! Thank you!
This is my first time hearing about coconut sugar. Have to try using them soon! Thanks for sharing a delicious cornbread recipe!
Yes, I love coconut sugar! Thank you for stopping by!
These simply look incredible.. feel like having a bite
Thank you Fareeha! Thank you for visiting my blog!
I’ve never made cornbread before – but now I think I need to!! This sounds great – AND I do have coconut sugar in the cupboard! Thanks for linking up with our Fabulous Foodie Fridays party. xx
Hi Lucy! Oh my goodness, cornbread is so amazing, I am sure it will be a staple in your recipe box once you make it! Thank you for visiting!
Just tried this recipe with a few substitutions. By any chance is the amount for baking powder a typo? Should it be 1.5 teaspoons instead of tablespoons? Mine had a strange aftertaste and I’m wondering if it’s due to too much baking powder or maybe my powder has gone bad??
Hi Carla, I really appreciate you coming back to give feedback, I’ll put this recipe on my list for retesting this week and let you know.
Best cornbread I’ve ever ate. Received many compliments as well. And the color is beautiful.
Thank you Sam! Thank you for coming back and letting me know that it worked out! Happy New Year!