Ingredients
- Yellow cornmeal for preparing the pan
- 1 1/2 cups unsweetened coconut milk beverage, soy or almond milk
- 1/4 cup unsalted butter, 1/2 stick
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- a pinch of salt
- 1/2 cup whole grain, medium grind, yellow cornmeal
- 2 large eggs
- 1 1/2 cups gluten-free cornbread mix, such as Bob's Red Mill
- 1/4 cup honey
- 5 tablespoons granulated sugar, divided
Preparation
- Preheat oven to 375F with rack set in the middle of the oven.
- Butter a 9x5x2 1/2-inch loaf pan, dust with cornmeal, tap out excess.
- In a heavy medium-size saucepan combine the coconut milk, butter, vanilla, and lemon zest. Stir in honey and 3 tablespoons of the sugar. Bring to a boil, stirring. Off the heat, gradually whisk in the 1/2 cup cornmeal.
- When cooled, stir in eggs, one at a time. Stir in 1 1/2 cups of Bob's Red Mill cornbread mix, mixing for 2 minutes to thoroughly incorporate cornbread mix.
- Pour into prepared pan.
- Bake cake until a tester inserted in the center comes out with a few moist crumbs attached, about 35 - 40 minutes. Cool cake in the pan. The center of the cake will fall. Turn out onto a plate. Cut cake into 3/4-inch slices with a serrated knife and serve topped with Winter Fruit Compote or fresh fruit, if desired.
- This recipe does not meet MHelathy Guidelines. 1/2018
Categories
- Dessert
- Gluten Free
- Vegetarian