Lemon Chili Cornbread

Lemon Chili Cornbread
Prep time
Cook time
Total time
Serves: 2-6
  • 1½ cups organic corn meal
  • ⅓ cup coconut sugar
  • 1½ cup brown rice flour
  • ½ tsp. sea salt
  • 1 Tbsp. baking powder
  • 2 Tbsp. coconut oil
  • 1 small can green chilies
  • 2 cups non-dairy milk (try almond milk)
  • 1 Tbsp. zested lemongrass (cut open length-wise first and zest inside)
  1. Pre heat oven to 400°F.
  2. Lightly oil an 8"x8" glass baking dish.
  3. Combine cornmeal, flour, coconut sugar, baking powder, sea salt and stir well.
  4. Next add coconut oil (may have to melt it first), non-dairy milk, chili's and zested lemongrass. Stir everything together until it's all blended.
  5. Pour into prepared baking sheet and smooth out. Bake in oven for 40 minutes.
  6. Remove and allow to cool for 5 minutes before cutting.


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