I ate cornbread so many times growing up, it doesn't seem like such a distant memory. Cornbread with chili, or hearty vegetable soups... warm cornbread drizzled with honey. It goes with everything!
I recently came across a new gluten-free flour called Tigernut. Have you heard of it? Despite "nut" being in the name, it is not a tree nut. It's a tuber.
The folks at Organic Gemini sent me a bag of Tigernut flour to try out. This cornbread is one of the first things that I made with it. I've also used the flour for pancakes and pie crusts. I really love it. It will definitely be a staple in our kitchen.
Organic Gemini TigerNut Flour is 100% organic, non-gmo, gluten-free, dairy-free, nut-free, vegan and raw.
Organic Gemini TigerNuts products are all very high in fiber, in a particular form of fiber known as resistant starch. Resistant starch is a prebiotic that resists digestion and helps our bodies to naturally develop probiotic bacteria ensuring a strong immune system. TigerNuts are also high in iron, potassium, magnesium, and Vitamins C & E.
Cornbread with TigerNut Flour
1 cup TigerNut flour
3/4 cup organic cornmeal
2 tablespoons organic sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon coconut oil
1 cup coconut milk
1/4 cup melted coconut oil
Preheat your oven to 400 degrees.
Combine the dry ingredients into a bowl (flour, cornmeal, sugar, baking powder and salt).
Measure 1 tablespoon of coconut oil into your cast-iron pan. Place the pan in the oven to melt the coconut oil.
In another mixing bowl, combine the wet ingredients (eggs, coconut milk and the 1/4 cup of melted coconut oil).
Whisk the wet ingredients together until well combined. Add this to the flour mixture and mix well.
Pour the batter into the hot skillet. Bake for 20 minutes, or until a toothpick comes out clean.
Serve with jelly, honey.. or eat plain! Enjoy.