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Corn Bread with Chia Fruit Spread

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • cups coarsely ground cornmeal
  • 1/2 cup all-purpose flour, or gluten-free flour
  • 1/3 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup milk of choice
  • 1 cup kefir
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 8 tablespoons unsalted butter, melted or 1/2 cup avocado oil; divided


  1. Preheat the oven to 400ºF.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. 

  3. In a separate bowl whisk in the milk, kefir, vanilla extract and eggs. Add 7 tablespoons melted butter or avocado oil.

  4. Grease a 9 inch pie pan with the remaining 1 tablespoon of butter or avocado oil.

  5. Make a well in the center of the flour mixture and pour in the egg/liquid mixture. Gently stir, to combine. The batter will be thick but easy to pour.

  6. Bake for 20 to 25 minutes until an a toothpick comes out of the center of the cornbread comes clean. Cool for 20 minutes before slicing. Serve with chia fruit spread flavor of choice.