MAKE-YOUR-OWN CORNBREAD IN A JAR

SERVES TWO 1-QUART JARS

3 cups fine cornmeal (certified gluten-free if necessary)

3 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/4 cup coconut sugar (or brown sugar)

1/4 cup flax meal

2 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

NUTRITIONAL VALUES

Calories: 1012kcal
Fat: 8.4g (0.3g S.Fat)
Carbs: 212.6g
Protein: 25.4g
Sugar: 24.5g
Sodium: 1824mg

METHOD

In a large mixing bowl, combine all of the ingredients. Divide the mixture evenly between the two jars. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:

Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 10-inch cake pan or skillet, or an 8-inch baking dish, lightly with cooking spray or olive oil.

Combine 11/4 cup non-dairy milk and 1 tablespoon apple cider vinegar in a large mixing bowl and set aside for 5 minutes. Incorporate 1/3 cup sunflower oil or melted coconut oil. Add 2 tbsp maple syrup if you want a sweeter, moister cornbread. Stir in the contents of the jar until smooth. Stir in 1 cup fresh corn kernels OR 1 cup fresh blueberries OR 1/4 cup canned diced green chiles OR 2 tbsp. diced jalapenos if desired.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow for a 10-minute rest before serving. Enjoy! (Serves 8–10)

RECIPE NOTES

Before serving, the lemon bars should be chilled in the refrigerator for 8 hours or overnight.