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4 Tbsp BBF Naturally Refined Organic Coconut Oil
1/4 Cup applesauce
1 egg
1 Cup low-fat milk
1/3 Cup BBF Organic Agave
1 Cup cornmeal
1 Cup whole-wheat pastry flour
3 tsp baking soda
1 tsp salt
1/2 cup corn, chopped


Preheat oven to 350°F. Lightly grease 9” square pan. Beat together coconut oil, applesauce, egg, milk and Agave until combined. Add cornmeal, flour, baking soda and salt and beat until smooth. Stir in corn.
Pour into greased pan. Bake for 20-25 minutes until a toothpick inserted comes out clean.

Tips and Notes:
For a spicy version of this recipe, mix in 1-2 jalapeño peppers, (seeded, deveined and finely chopped) before baking.

Makes 16 servings
Serving size 2 1/4” x 2 1/4”

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