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Lemon, Lavender, and Mixed Berry Cornbread with Honey Glaze (Dairy-free)

Updated: Apr 18, 2019



This skillet cornbread is definitely more of a dessert than your typical cornbread, due to the honey glaze and sweet berries. A while ago (as in, years ago) I ordered food-grade lavender off of Amazon to make lavender lattes. Little did I realize, it would come in a huge bag and I would only need very small amounts for lattes or in recipes (since the scent/flavor is so strong). So, needless to say, I'm always trying to think of ways to use up my lavender and it works so well in this cornbread! The lavender lends just enough subtle floral flavor to make it a perfect springtime dish or dessert.


Ingredients


1 cup all-purpose flour

1/4 cup sugar

1 cup corn flour

2 teaspoons food-grade dried lavender

1 teaspoon salt

1 teaspoon baking powder

4 tablespoons honey, plus 2 tablespoons more for drizzling on top

3/4 cup buttermilk

2 eggs

8 tbsp coconut butter, melted

Zest and juice of 1/2 lemon

Mixed berries, for topping ( I used about 1/2 cup mixed blackberries and raspberries)


Directions


1. Preheat oven to 375 degress F. Spray a cast-iron or oven-safe skillet well with cooking spray and set aside.


2. In a high speed blender or food processor, blend the all-purpose flour, sugar, and lavender together until the lavender is completely pulverized and well combined with the flour and sugar. Add the flour mixture to a large bowl and add corn flour, salt, and baking powder; mix well.


3. In a large bowl, beat together the honey, buttermilk, eggs, melted coconut butter, lemon juice, and lemon zest until combined. Add dry ingredients to wet ingredients and mix until just combined.


4. Pour batter into prepared skillet and top with berries of choice in desired pattern. Bake for approximately 30 - 40 minutes, until golden brown and a toothpick inserted into the center comes out clean.


5. Microwave remaining 2 tablespoons of honey with 1 teaspoon of water for about 20 - 30 seconds. While the cornbread is still warm, brush the honey glaze on top; reserve extra glaze to drizzle on top when serving.



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