15 Minute Breakfast: Cornbread + Milk

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When I was a kid, my Muss would feed me cornbread and milk.

This is, in essence, a poverty meal. It’s a cheap way to extend the life of a dish for a few more days. It moistens dried out cornbread so that you don’t have to waste it and throw it out.

It also slaps. This was often fed to me as a snack or a late dinner. It’s a comforting food combination — the softened cornbread fills you up and the milk makes it fun and delicious. I get creative and play around with toppings since I’m not poor anymore. I’ve using almonds and chia seed but, next week, I’m adding peaches and almond butter. You can also eat it plain. It’s good regardless.

I have my own non-dairy cornbread recipe below that tastes like the stuff my granny use to make. (And, before you try me, eggs aren’t dairy.) But, as a Southerner, I also understand that some of y’all might not wanna fuck with granny’s recipe. I respect that. So, if you’re not into it, grab a box of Jiffy, some eggs, some oil and get it poppin.

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Ingredients

  • 6 tablespoons vegan butter, melted

  • 1 cup cornmeal

  • 3/4 cup gluten-free all-purpose flour

  • 1 tbsp coconut sugar or brown sugar or raw sugar

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ teaspoon pink himalayan sea salt

  • 2 large eggs

  • 1 ½ cups unsweetened almond milk

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1. The night before, preheat the oven to 425 degrees and lightly grease a baking dish.

2. Mix together the dry ingredients in a large bowl.

3. Whisk the wet ingredients together in a small bowl.

4. Mix the wet and dry ingredients. Pour into your baking dish and bake for 20 mins.

5. In the morning, crumble a chunk of the cornbread into a bowl and top off with almond milk. Enjoy !