I don’t know about you all…but in this neck of the woods Fall is here to stay. It’s getting dark early, and the trademark Seattle clouds and drizzle are making their comeback. After a hot and sunny summer, it’s a nice change of pace. But I know I’m going to be craving some sunshine sooner rather than later.
How was the weekend? Mine was bueno…filled with lots of work for my Intuitive Eating support group that I kicked off this Morning. So far so good! Everyone seems really receptive to trying to think about how they nourish their bodies a little differently, and I’ve gotten a lot of great feedback so far <3
This Monday situation though, not the business. After a fun-filled weekend coming up with recipes, workouts and modules to inspire others (all of my favorite things) going back to the same old when my alarm went off at an ungodly hour this morning was not fun. Thankfully a little Chalene via PiYo Sculpt perked me right up!
On Friday I did a little teaser about a stellar cornbread recipe I had created. Y’all. It got real. It got real real. I had a craving for cornbread, and being the sweet cornbread lover than I am and the fact that I was accustomed to cornbread coming from the Jiffy box, I thought it would be fun to make a more wholesome version of the classic highlighting fall flavors. Yes, I could have went the pumpkin route, but I’m feeling a little been there done that about it. This cornbread has a slightly sweet apple flavor, highlighted by nutmeg and cinnamon. Perfect with a bowl of chili, or even as a side for your upcoming holiday meals it’s sure to please.
- 1 Cup Cornmeal
- 1 Cup White Whole Wheat Flour
- 1 Cup Almond Milk + 1 Tsp Apple Cider Vinegar
- 1/2 Cup Coconut Sugar
- 1/2 Cup + 2 Tbs Applesauce
- 2 Eggs
- 2 Tbs Coconut Oil, Melted
- 1 Tbs Maple Syrup or Honey
- 1 Tbs Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- Preheat oven to 350 degrees. Spray an 8x8 pan with oil and set aside.
- In a large bowl, combine cornmeal, flour, sugar, salt, baking powder, cinnamon and nutmeg until all mixed.
- In a separate bowl, combine the almond milk/apple cider vinegar mixture, applesauce, eggs, coconut oil and maple syrup.
- Carefully stir until well combined. Add the wet ingredients to dry ingredients and whisk until a thick batter forms.
- Transfer mixture to prepared pan and bake for 40-45 minutes. Let cool for a few minutes before cutting. Best served warm, with a bit of butter and honey.
Let me know if you try it! Do you prefer your cornbread to be sweet or savory?