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Mesquite Blue Cornbread

Teresa Romero
Print Recipe
Servings 9

Ingredients
  

  • 2 eggs
  • 4 Tbsp avocado oil can substitute coconut oil
  • 1 1/2 cups coconut milk can substitute other milk
  • 1 1/2 cups blue corn meal any corn meal will work
  • 1 cup mesquite flour
  • 2 tsp baking powder
  • 1 tsp salt

Instructions
 

  • Preheat oven to 375 °F
  • In one bowl, stir together eggs, milk, and oil
  • In a separate bowl, mix blue cornmeal, mesquite flour, salt, and baking powder.
  • Combine the wet and dry ingredients thoroughly and pour into a parchment paper lined baking pan. (You can use a cast-iron or glass pan for this.)
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool for about 5 minutes before cutting. Serve warm and enjoy!