Sweet Cornbread is so simple - it starts with an easy homemade quick bread mix and you add sweetness in the form of dates and protein-packed pecans.
Course Breakfast
Cuisine Quick Bread
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 12Squares
Calories 257kcal
Author Ginny McMeans
Ingredients
½cupcornmeal
1 ½cupsall-purpose four
⅔cupcoconut sugar
1tablespoonbaking powder
½teaspoonsalt
⅓cupextra virgin olive oil
3tablespoonsdairy-free butter, melted
1tablespoonmaple syrup
1 ¼cupdairy-free milk- I used oat milk
⅔cupdried dates- chopped small
½cuppecans- chopped
Instructions
Lightly grease a loaf pan or an 8 inch square pan.
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Add the oil, melted dairy free butter, maple syrup, and dairy free milk. Mix until just blended.
Add the chopped dates and pecans and mix until combined.
Pour into the prepared pan.
Bake at 350° for 35 minutes for the square pan and 45 minutes for the loaf pan or until a toothpick inserted into the center comes out clean.
Notes
IF FREEZING:Will keep in the freezer for up to 6 months.TO PREPARE AFTER FREEZING:Remove from the freezer and just set out. It will defrost in no time. You can also just move the loaf or slices into the refrigerator and eat as wanted.