Something that can be so comforting in the winter with a bowl of your favorite chili or soup, while also being so perfect for bbq's come spring & summer.....cornbread, it really is the perfect food.
I LOVE cornbread, it is one of my favorite things and I can't get enough of it because it is good with all of the foods in all types of weather!
I really wanted to make a cornbread that could be very versatile and I think I accomplished that here! This not-too-sweet, healthier, mega delicious cornbread can be kept lightly sweetened with honey and can even be made savory-sweet with some add-ins! My favorite savory add-in for this cornbread is fresh jalapañeos and even chopped good quality bacon if you want to get crazy!
I used a combo of fine cornmeal and whole wheat flour and another lovely thing about this recipe is that it can be made gluten free using a 1-1 gluten free flour in place of whole wheat flour and can be made vegan using flax eggs! I have tested all of the ways, so you should have no fails!
The fam's preferred method is slathering some grass-fed butter on a nice big slice, savory or sweet!
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