Clean Cornbread

Ingredients:
1 cup + 3 tbsp (fine or medium ground) yellow cornmeal
1 cup all-purpose flour
4 tablespoons powdered pure coconut milk (no fillers)
1 teaspoon real baking soda
1 teaspoon fine/ powdered Himalayan salt
1 cup warm water
1 teaspoon fresh lemon juice
⅓ cup coconut oil (melted and slightly cooled)
2 large eggs (at room temperature)   

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‍Instructions:
Preheat your oven to 400°F (205°C).
Grease your baking pan or cast-iron skillet with a thin layer of coconut oil. I use 9x5 stainless steel bread loaf pans.



Mix the dry ingredients: In a large bowl, thoroughly whisk together the cornmeal, flour, powdered coconut milk, baking soda, and salt.



Mix the wet ingredients: In a separate bowl, whisk together the warm water, room-temperature eggs, and fresh lemon juice. Slowly pour in the melted coconut oil while whisking constantly so it combines smoothly.



Combine: Pour the wet ingredients into the dry bowl. Stir gently just until combined.
(If using mixer, mix on a lower setting). 



Bake:‍ 
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Pour the batter into your prepared pan. Bake for 25 – 30 minutes, until a toothpick (or butter knife) inserted into the center comes out clean.



Cut and Enjoy! 



Organic Brand info: 

Beans, Corn meal, and baking soda – Bob’s Red Mill
Powdered Coconut Milk – KOS (only one I can find that does not have tapioca). 

Wheat flour is fresh milled – Soft White Wheat from Azure Standard

Coconut Oil – Organic and Virgin. I get Sam’s club brand or Natural Force Organic MCT Oil (on Amazon).