Rosemary Cornbread

January 12, 2018

A Southern Tradition


As a Southern tradition, cornbread plays a huge part at any table.  Whether its eaten by itself topped with honey or next to a bowl of red beans; let’s just say it never goes unnoticed unless I’m staring at it! Self-created is a healthier version that is sure to complement any dish!




Rosemary Cornbread




1 cup of organic cornmeal (fine or medium ground)

½ cup almond flour

½ cup coconut flour

1 egg

1 tbs baking powder

1 cup unsweetened nondairy milk

1 tbs coconut sugar

1 tsp dried rosemary

¼ cup melted coconut oil




1. In a large mixing bowl, combine all dry ingredients and stir. 

2. In a smaller mixing bowl, combine all wet ingredients and whisk.

3. Pour wet ingredients into dry and mix well. 

4. Pour mixture into a lightly greased 8x8 pan.

5. Bake for 20-25 minutes at 400 degrees until golden brown.

6. Let cool.

7. Slice, top with honey, and serve. 





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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 


Eat well, live well, be well savoring the precious present. 

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