I actually used a mix to make the base of this delicious dessert! I found a recipe for cornbread, but because I don’t bake very often, didn’t want to purchase all of the ingredients. It was pretty simple to make, and very tasty!
For the cornbread (2+ servings, you’ll have some left for another meal):
1/2 Pack of Bob’s Red Mill Gluten Free Cornbread Mix (make sure it doesnt contain milk, some cornbread mixes from this brand do; I got mine at Sprouts but it should be at Publix & Kroger too)
1 small can of Thai Kitchen Coconut Milk
1/2 cup of non dairy milk
For the strawberry topping (2-3 servings):
1 cup of frozen strawberries (other berries would be cool too)
1 Tbsp of maple syrup
1/2 tsp of cinnamon
So Delicious Whipped Cream (not gonna tell you how much of this to use, so yummy!)
Preheat the oven to 375. Grease a round 8 inch pan. Scoop the meat of the canned coconut milk (the white part) into the cornbread mix and stir. It’s gonna get clumpy so just mix as well as you can. Add the non dairy milk gradually, you may need a little more than 1/2 cup. You want it to be a medium-thick consistency. Pop it in the oven for thirty minutes or until it gets nice & brown.
While it’s baking… in a small sauce pan, combine the frozen berries, maple syrup, and cinnamon. Stir it a little, & squeeze the lemon over it. You may need a tablespoon of water to get a nice syrup. Simmer on medium until it boils, then on low until the cornbread is done.
Top the cornbread with the strawberry mixture, and finish it off with some whipped cream. Enjoy!