I LOVE cornbread, but since I have a problem with wheat and dairy I usually abstain.

But when I heard that turkey chili was being served at my neighbor’s Superbowl party, I knew I just had to have some cornbread with it.  

So I took a very traditional recipe, swapped spelt flour for regular flour, soy milk for regular milk, and coconut sugar for regular sugar (because it’s supposed to be lower on a glycemic index).  Guess what? Everyone LOVED the cornbread and nobody guessed that is was made with spelt and dairy free.

So double this recipe for you next party, and enjoy!!!

Spelt Cornbread

1 cup corn meal

1 cup spelt flour

1/4 cup coconut flour

1 Tbsp baking powder

1 tsp salt

1 cup unsweetened soy milk

1/3 cup safflower oil

1 large egg

Preheat oven to 400.  Spray an 8”x8” pan.  If you have a cast iron pan all the better!

In a large bowl mix your cornmeal, spelt flour, sugar, baking powder and salt.  In a smaller bowl mix your soymilk, oil and egg.  Add to the dry ingredients and blend gently.

Bake for 20-25 minutes.  Serves 10!