Where I live it is COLD outside right now. There is just something cozy about chili and cornbread.
Here is a recipe for a healthier Cornbread that happens to be gluten-free.
1 cup of cornmeal
¾ cup potato flour *
¼ cup coconut flour * (this is the secret ingredient to this cornbread)
1 cup non-dairy milk (I used Vanilla Soy)
1 TBS apple cider vinegar
1 egg or egg replacer
4 TBS honey
1/3 cup applesauce
1 tsp salt
1 tsp baking powder
½ tsp baking soda
Combine all of the ingredients into a large bowl and mix thoroughly.
Pour into a greased pan (I prefer a cast iron skillet, but an 8 x 8 dish or a casserole dish would work too).
Bake at 400 degrees for about 30 minutes or until golden brown.
*If you do not need gluten-free, you could replace the coconut flour and potato flour with wheat flour (pastry flour is fluffier) for a total of 1 cup.
Pairs great with the Sweet Potato Chili