I grew up on cornbread! My mom always made it to go with soup, which we had pretty often growing up! Smelling it baking in the kitchen brings me right back to my mom's house when I was little. It is the best nostalgia!
Corn can be a tricky thing though because of the gmo's (genetically modified organisms) corn can be so high in. So, I went for quite a while without eating it and frankly, always avoid it when eating out, etc. unless I am sure that it is made with non-gmo cornmeal. If you've avoided gmo's and then accidentally had them at one point or another, you know that they can make you pretty uncomfortable - sleepy, tired, lethargic, GI distress, disrupted digestion, inflammation, joint pain, etc.
My recipe specifically calls for non-gmo cornmeal - I like Bob's Redmill brand for this. And just so you know, if a product is listed as organic, that also means that it is non-gmo. But, most products that are known to have gmo's will have a label on them that states specifically: non-gmo.
I LOVE cornbread that has lots of texture and "stuff" in it, so I put green chiles, bell peppers and corn kernals into mine! But if you like it plain, you will still love this recipe!
These are a great pair with my Clean Eating White Chicken Chili or any chili, soup or stew!
AND, a great bonus is - during the holidays, you can make this ahead of time, freeze it and it's ready to go when you need to make cornbread dressing. And now, you'll have a cornbread dressing you can feel really good about eating!
Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
In a large bowl, combine dry ingredients and mix very well.
In a separate bowl, combine the liquid ingredients and mix very well.
Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
Pour into muffin tins that have been sprayed with nonstick cooking spray.
Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.
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Ingredients
Directions
Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
In a large bowl, combine dry ingredients and mix very well.
In a separate bowl, combine the liquid ingredients and mix very well.
Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
Pour into muffin tins that have been sprayed with nonstick cooking spray.
Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.
