I always tell myself that I’m not going to indulge in the bread basket when I’m dining out; this way, I won’t fill myself up with empty calories before my main meal arrives.
More often than not though, I eat my words, especially when warm, sweet, buttery cornbread is placed on the table. Who can resist?
I decided to create a recipe for this delicious quick bread that adds some nutrition to the mix, without sacrificing flavor; in other words, a cornbread that I would feel good about eating from a bread basket.
My honey wheat chia cornbread recipe uses wheat flour instead of white and I swap out traditional white sugar for honey. I use unsweetened almond milk instead of regular milk to make this recipe lactose free, and I replace an egg with “a chia egg.”
When chia seeds are soaked in water, a gelatinous mixture forms that mimics the texture of raw egg. This means that chia seeds can form an egg substitute for baking in addition to providing all of their amazing health benefits.
Usually, the ratio for one chia egg will be one tablespoon of chia seeds to three tablespoons of water. I actually used six tablespoons of water, and my egg substitute turned out fantastically.
To get an idea of the ratios of fats and liquids and flours I would need while creating the recipe, I referenced an article called “The complete guide to making Quick Breads” by Cara Eisenpress, which was quite helpful. It might help you too, if you decide to formulate your own bread basket friendly quick bread recipe!
Honey Wheat Chia Cornbread (Lactose Free)
-½ cup wheat flour
-½ cup cornmeal
-1 teaspoon baking powder
-½ teaspoon baking soda
-1 healthy pinch of salt
-1/4 cup honey (Add 1/3 cup if you want a sweeter versus more savory cornbread; I prefer less sweet)
-½ cup of unsweetened almond milk (I use Blue Diamond Vanilla)
-1 chia egg (1 heaping tablespoon of chia seeds, six tablespoons water)
-¼ cup vegetable oil
-½ cup corn kernels (I used canned) to fold in before baking
- Place a tablespoon of chia seeds and six tablespoons of water in a small bowl and stir the mixture. Place the bowl to the side while you prepare the other ingredients.
- Mix together the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in one bowl, and the wet ingredients (honey, almond milk, and canola oil), in another.
- Once the chia egg mixture is gelatinous, and looks like the texture of a raw egg, mix it in with the honey, almond milk, and oil.
- Combine the wet and dry ingredients together and fold in the corn kernels. Try not to over mix.
- Line a small pan (10.2 x 7.2 x 2.8 inches) with foil (I didn’t bother greasing it) and pour the mixture in.
- Bake at 375° for 30 minutes or until golden and cooked through.