I have been on an apple cider kick lately.
It all started when I made this Pumpkin-Apple Cider Bisque. Then I put Apple Cider in this Butternut Squash and Rice Dish. I had a little cider left in my fridge, so I decided to put spiced apple cider in my Coconut Oil, Gluten-Free Cornbread.
The result? It tasted good! It was rustic tasting and fall-like. My little two-year-old couldn’t get enough of it.
I based this recipe off of my Coconut Oil & Gluten-Free Cornbread, I replaced the milk in that recipe with Spiced Apple Cider. I was really pleased with the result. I can’t even tell you how good this smelled as I was mixing up the batter!
This cornbread has no flour. Only Cornmeal. If you want to make this cornbread, but want to use flour, just replace one cup of cornmeal with flour. I love baking with whole wheat pastry flour.
When I make this cornbread, only using cornmeal, I like to pulverize the cornmeal in a food processor for about 5-6 minutes in order to make it less gritty.
I heated up this apple cider and steeped apple cider mulling spices in it. I then let that cider cool before putting it in the cornbread. My opinion? The more mulling spices you can add- the better the cornbread will be.
Spiced Apple Cider Cornbread
2 cups of cornmeal that has been ground up in your food processor for 5-10 minutes
1 1/2 cups of plain greek yogurt
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 tablespoons of brown sugar
1 cup of spiced apple cider
4 tablespoons of melted coconut oil
Apple Cider Mulling Spices
Method: Preheat oven to 400 degrees. Heat up Apple Cider and steep mulling spices in that cider. The more flavorful the apple cider is- the better this cornbread will be. In your food processor, pulverize the cornmeal for 5-10 minutes. Add dry ingredients and mix. Add wet ingredients and mix again. Place the batter in a 8 x 8 pan lined with parchment paper and bake for 25 minutes at 400. remove from oven and let cool.