2 Cornbread Recipes: Honey-Chipotle and Maple Sweet (grain and gluten free, fat free, and naturally sweetened)

I hope you’re all having a nice lazy Sunday morning. Mine’s not so lazy because we’ll shortly be Norwalk juicing (with a baby strapped to my chest, most likely), but it is nice and relaxing, and nothing beats fresh pressed juice in my fridge.

I am SUPER excited about today’s recipes because they are both grain and fat free baked breads with fantastic texture, which is something I honestly thought could never exist.

Even Enrrico, who is a total bread snob, loves this stuff.

My friend Emily inspired this recipe via an instagram post, and Katie’s “Totally Addictive Cornbread” served as a base recipe for me, but I changed it quite a bit. I have a much more intense sweet tooth than Katie, and I don’t care for the heaviness that cooked fats bring to baked things. If you feel the same, I think you’ll love this recipe just as much as I do.

Chipotle – Honey Cornbread

2 cups corn grits/polenta/or cornmeal (medium grind or fine grind, one time I actually used coarse grind but once I put it in my blender and whizzed it around it was like flour, and was totally perfect. You could also use half corn, half whole grain flour such as spelt)

1, 15.25 ounce can of whole organic corn kernals, drained

1/2 tbsp baking soda

3 packets of stevia

3/4 cup honey

1 heaping tsp chipotle powder (totally optionally, can be omitted or you can add more or less depending on how much you like spiciness and heat in your cornbread, if you like it at all)

The trick is to have very fine cornmeal. You want to put the coarse or medium grind in a good blender (such as the Blend-Tec) and blend until it resembles flour, then add all other ingredients into your blender, and blend again.

Line an 8×8 inch pan with parchment paper and pour the mixture into the pan.

Bake at 375 degrees fahrenheit  (I think is about 190 degrees celcius) for 30 minutes or until the top is golden brown and a knife comes out clean.

Now, here’s a sweet version, which is made in the same exact way as the Chipotle-Honey recipe.

Maple Sweet Cornbread

2 cups corn grits/polenta/or cornmeal (medium grind or fine grind. You could also use half corn, half whole grain flour such as spelt)

1, 15.25 ounce can of whole organic corn kernals, drained

1/2 tbsp baking soda

3 packets of stevia

3/4 cup pure maple syrup

1 tsp pure vanilla extract

Blend all ingredients and pour into an 8×8 inch parchment lined pan

Bake for about 30 minutes, or until the top is golden brown and the knife comes out clean after inserted into the bread.

Make sure you let the bread cool before cutting into it, or else it will crumble (unless you like your cornbread crumbly).

I devoured 3 or 4 pieces of this fantastic cornbread with some of my new favorites: kale salad and sweet potato noodles. (le sigh)

This time of year makes a lot of us want to bake. Please share in the comment section below what are your favorite baked items to whip up as the weather cools down? Share your favorites. If they’re not that healthy, that’s totally fine, it can be a new recipe for some of us to experiment with!

Last but not least, we are only 5 away from our first 100 members of My Digital Notebook! We’d be sooooo thrilled to reach 100 before the end of the weekend. So if you’re debating becoming a member, please try it out today! It’s free, and you can sign up in seconds through facebook, google, or yahoo. Click here to sign up now.

Now I’m off to juice.

XO,

Marlena