Cornbread Muffins, yall. 

I should just stop right there, but ill give you a little backstory. 

You know those moments where you haven't had something in a really long time and then the second you take a bite you're like...."wow, what have I been missing." Well, thats exactly how I felt once these golden bites of heaven came out of the oven.

Upon making my last batch of chocolate chip zucchini muffins, my husband said, you know I bet this recipe would make a mean cornbread....I smiled and said, be right back. 

With a few little tweaks HE WAS RIGHT. My genius of a husband. Never even seen him eat cornbread but thats neither here nor there :). 

All I have to say is... all  need I need in life is a fire, a big bowl of chili, and this cornbread. Or maybe just even this cornbread. 

I n g r e d i e n t s
2 cups almond flour 
1/2 cup almond meal
3/4 cup organic cornmeal 
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

1/2 cup forager cashew unsweetened yogurt (any plain dairy free yogurt should work) 
1/2 cup unsweetened applesauce
3 tbsp honey or maple syrup 
1/4 cup almond milk 
1 tsp apple cider vinegar

1/3 cup organic sweet corn (drain and rinsed) 
D i r e c t i o n s

Preheat oven to 350F. Spray a muffin pan with olive oil/ coconut oil spray. 
EXCEPT your apple cider vinegar, add all other wet ingredients into a mixing bowl. Whisk well. 

In another bowl add in all your dry ingredients. Whisk until evenly incorporated. 
Drain and rinse a can of organic sweet corn. Set aside for now. 

Pour your dry mix into your wet, and stir until all combined. 
Add your apple cider vinegar and stir in. Now add in your corn and stir. 

Fill each muffin mold with the batter. I used a normal size muffin pan. Bake for 23-26 minutes or until a toothpick comes out clean!
Allow to cool *completely* before removing from the muffin pan!
Store leftovers in a sealed tight container in the refrigerator.