While I was in Australia, Pam served me some cornbread that melted in my mouth—and reminded me of the cornbread my little French grandmother used to make. This is my version. I enjoy it with almost any type of hot soup.

Ingredients

• 1¾ cup cornmeal (I use polenta)
• 1 cup all-purpose flour (I use gluten-free)
• 1 Tbsp baking powder (I use Hain gluten-free)
• ¼ cup sugar
• Pinch salt
• 2 large eggs, beaten (can use equivalent in egg whites, if desired)
• 2 Tbsp coconut oil, melted
• 1¼ cup non-dairy milk
• 1 Tbsp lemon juice, if desired

Preparation

Sift cornmeal, flour, and baking powder into a mixing bowl. Stir in sugar and salt.

Mix eggs with melted coconut oil and non-dairy milk. Pour into the middle of dry ingredients and beat until smooth.

Place parchment paper in the bottom of a greased loaf pan. Pour batter into pan.

Bake in oven preheated to 375° F or 200° C for 45 minutes until cooked (toothpick comes out clean).

Remove carefully from the loaf pan. Peel off parchment paper and turn over carefully.

Serving

Serve warm in thick slices. May drizzle honey on each slice if desired.

Goes well with almost any type of soup (e.g., Taylor’s Five-Onion Soup or Taylor’s Split-Pea Soup)

Freezes well.

Note: If you prefer muffins, add 1 Tbsp Herbes de Provence to batter and pour into muffin tins sprayed with coconut oil. Place in oven preheated to 400° F. Turn heat down to 375° F or 200° C and bake for about 30 minutes or until toothpick comes out clean. Makes a couple dozen mini-muffins or about 18 regular-size muffins.

If you prefer Mexican-style muffins, leave out the Herbes de Provence and add one can of chopped mild Ortega Green Chiles. Bake as above.