If you’re searching for something sweet, with a great contrast of textures, to serve with soup or chili, this spoonbread is an awesome option. Appropriate for a wide variety of food allergies and dietary restrictions, too! This bread is sweet and soft – a cross between a cornbread and a baked pudding, with a nutty taste.
1 1/2 c masa harina
1/2c better batter gluten free flour
1/2c chia gel (you can use 2 eggs)
2 tsp baking powder
1/4c maple syrup (you can use honey)
1 1/2 c coconut milk
1/4c df margarine (you can use any solid fat) divided
Chopped peppers and herbs, optional
Heat oven to 425. Place heavy pan in oven and heat thoroughly. Add 2 tbsp of the df margarine or fat and swirl. Return to oven to heat.
Mix dry ingredients together. Add wet ingredients. Stir to combine. Pour the batter into the hot pan and spread evenly. Top with chopped peppers if desired.
Bake for about 20 to 30 minutes or until golden brown. Garnish with fresh herbs if desired.