Moist Coconut Cornbread

corn breadd


  • 1 cup cornmeal
  • 1 cup organic coconut flour
  • 1⁄2 tsp salt
  • 4 tsp baking powder
  • 1 tsp xanthan gum
  • 1 tbsp flax powder
  • 3 tbsp boiling water
  • 1⁄4 cup virgin coconut oil, solid
  • 1 cup coconut milk
  • 1⁄4 cup honey

This gluten-free, egg-free, and dairy-free cornbread is guaranteed to be as moist as the
Southern American classic.


  • Preheat oven to 425 F.
  • Sift together first 5 ingredients. Mix flax and boiling water together and let sit for 5 minutes
    until it reaches an egg-like consistency.
  • Add coconut oil to dry ingredients and mix together with your fingers (or a pastry cutter) until
    it becomes a course meal. Mix flax mixture, honey and coconut milk together and add to dry
    mixture. Mix until combined.
  • Pour into an 8 inch square pan or muffin tins greased with coconut oil.
  • Bake for 20-25 minutes in preheated oven.