Cornbread is a side dish that’s loved by everyone and our Carob Cornbread recipe presents more reasons to cherish this classic favorite further. Chief of these would be that it is gluten free. Almond flour and Masa Harina team up to offer a nutritious spin on this sweet treat. This flour combination delivers richer flavor and soft, bouncy texture. Each slice features an irresistible crusty edge while maintaining an interior that is amazingly moist and perfectly sweet. This is true, although there is no refined sugar in this homemade cornbread recipe! It’s naturally sweetened, thanks to organic carob powder and real maple syrup.
So let us walk you through some tasty points that will most likely convince you that this is going to be your go-to cornbread recipe from now on.
Masa Harina for Cornbread Recipes
Why not? Cornbread is one of life’s greatest pleasures. All of us remember its wholesome cornmeal flavor, tender crumb and hearty profile. So for our Carob Cornbread recipe, we reimagined these aspects and thought of making it even more enjoyable. In our minds, we fused nourishment with pleasure. That’s how Masa Harina joined the picture. Instead of the usual corn meal, we decided to give cornbread a healthier upgrade. This corn flour is ground more finely, is more digestible and its nutrient-content is easier to absorb by the body. In terms of taste, Masa Harina is a winner. There is a reason why it is the preferred flour for tortillas and tamales.
For those who have been absolutely ho-hum about cornbread due to its dull and dry-as-a-bone character, this recipe will hopefully change your opinion.
Moist and Sweet Cornbread
Pillowy soft crumb, fluffy with crackly edge, and with intense corn goodness is the cornbread of our dreams. Essentially, we want a moist cake with delicious corn as the prevalent flavor. Alright, we received the memo. To further enhance the richness of Masa Harina, we are balancing it with almond flour. Since it has natural oils, this choice of flour impacts the texture. Then for the perfect loft and supremely moist cornbread, we are using unsalted sweet cream butter and whole milk. This right here eliminates all the dryness and introduces a type of cornbread that you’d desire to make at home all the time. Of course, we are also aiming for a sweet cornbread without it being unpleasantly sugary. So we turn to carob powder and maple syrup! This, we believe, seals the deal. The end result is a healthily-sweetened and tender cornbread.
No more sad cornbread beginning today!
Carob Cornbread Recipe
This cornbread is so dangerously good that it is no longer an underrated side or a filler. It can be a meal or a snack by itself. Take some liberties with toppings, too, carob syrup over honey, for example. Serve this for breakfast, brunch, lunch or dinner. Smear the cornbread top with butter or savor it with black bean salad, carob mango salsa, or homemade carob mole. You’ll be surprised that there won’t be leftovers!
Carob Cornbread Recipe
- 1/4 cup unsalted sweet cream butter, melted
- 3 tbsps pure real maple syrup
- 3 large eggs, beaten
- 1 1/2 cups whole milk
- In a large bowl, mix all the dry ingredients thoroughly.
- Prepare a non-stick 9-inch square baking pan by buttering it generously sides and bottom.
- Lay a piece of baker's parchment paper across one direction of the pan and up the two sides to make removing from the pan easy.
- Mix all the wet ingredients in a separate bowl and add to the dry ingredients, mixing until just well combined.
- Pour the batter into the prepared baking pan.
- Now turn on the oven and let it heat up to 400 degrees F, allowing the batter to rest in the pan about 15 minutes so the air bubbles inside can develop.
- Bake for 25 minutes or until done with the usual test of inserting a sharp knife.
- When the Carob Cornbread is baked, let it cool for ten (10) minutes and then, using the parchment paper it is lined with, transfer it to a baking rack to finish cooling.
- Cut and serve warm, as is, or with butter or other additions that you like.