Chive & Honey Cornbread
Bread is by far my weakness. I most likely will never get enough, and I guess that’s how I keep these thighs (Thick thighs save lives). I find myself making this cornbread for breakfast, dinner or even a sweet treat snack. It is super verstial and just unbelieveabley good. I promise you won’t regret the work it takes to make.
Ingredients
1 ½ Cup of Cornmeal
2 cups of Wheat Flour
½ cup of Coconut Flour
1 Cup of Brown Sugar
2 Tbsp of Baking Powder
1 tsp of Himalayan Pink Salt
2/3 cup of sunflower oil
¼ cup of fresh chopped Chives
1/3 cup of melted vegan butter
2 tbsp of Honey
3 egg replacement or 2 mashed avocados
2 ½ cups of Oak Milk
Be sure to make this yummy recipe in your cast iron skillet! Its a must. Honestly if you’re cooking at leats 4xs a week you should have a small family of cast iron skillets.
Instructions
In your “Dry” bowl add the cornmeal, flours, sugar, baking powder, & salt. Stir until its mixed well. Set aside.
In your “Wet” bowl add the oil, butter, honey, milk, & eggs*. Mix well until its smooth.
Using a mixer or by hand slowly add the “wet” into the “dry”. I mix until its really creamy almost like a cake batter consistency. Finally sprinkle the chives into the batter.
Pour the batter into your greased & floured pan (9x13) and cook for 40 minutes at 375 degrees. Take it out and add another layer of honey and butter on top. Cover with foil very lightly for another 5-10 minutes.
Take out and Enjoy, hot, cold, or anywhere in between.
Ancestors Speak:
Since the beginning of the transatlantic slave trade, food has been a tool of control over enslaved people. Limiting resources, avaliabilty, and access. Over the course of 400 years, millions of enslaved Africans were forcibly transported to the Americas and the Caribbean across the Atlantic Ocean. Because of this mass destruction of our native homelands, our ancestors did what they could to make sure we felt connected to each other without ever really knowing each other. Corn could grow well on less fertile land, and very little land, which made it an ideal staple for farmers or the slaves. In trying to make different breads from different African cultures they are all very similar. Its so refreshing to see that our Ancestors spoke to each other through our shared talents of making a way, feeding the soul, and sharing traditions. Personally I try to make this recipe not only for my Ancestoral alter, but also to my Spirit guide, Mother Green’s alter, and even the Hex Witch. I feed them all with a warm piece of “Safe.” I cannot imagine what they went through to make sure I could type this to you right now, but I want them all to know that I am forever grateful! That I stand here because of them. That I will teach my children the same way to prepare it, share it, and heal with it. I make sure to light a candle, speak my gratitude out loud, and tell them to enjoy. I leave the candle burning for at least 12 hours.