GLUTEN FREE CORNBREAD

1 1/3 cups cornmeal
3/4 cup gluten free all-purpose flour use all-purpose flour if not making gluten free
3 tablespoons coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/3 cup unsweetened plain almond milk use buttermilk if not making dairy free
Juice of 1/2 lemon omit if using buttermilk
2 eggs beaten
7 tablespoons plus 1 extra tablespoon coconut oil use butter if not making dairy free
1 cup frozen corn kernels
1 small can of diced Mexican green chiles drained

Toss a 10-12 inch cast iron pan in the oven and pre-heat at 375 degrees F. For the dry team, add the first 6 ingredients to a large bowl, mix well and set aside. For the wet team, add the almond milk and lemon juice to a large bowl along with the eggs, whisk well. Add 7 tablespoons of melted coconut oil, mix well. If the almond milk is cold, the coconut oil may harden slightly, but don’t worry about it. Pour the wet team on to the dry team and mix well using a spatula. Add the corn and green chiles, mix well until everything is well combined. Let the batter sit for 5 minutes so the cornmeal can soften a bit.
Using an oven mitt, grab the cast iron pan from the oven and add the remaining tablespoon of coconut oil and spread well. Add all the batter and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. Let rest for at least 10 minutes and enjoy!
Regular cornmeal is too fine for this recipe, I like the cornbread to have a little texture, so look for medium grind cornmeal or medium grand polenta.