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.
- 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.:
- 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
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.
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.
This recipe is adapted from a recipe on our blog, Honeyed Non-GMO Cornbread.
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Thank you for reading and following along!
- 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!
- 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: 1
Amount 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.