Figgy Streusel Breakfast Cornbread

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Yes. I know. I JUST made some corn-based baked goods the other week.

What can I say – I’m obsessed! Also, breakfast foods are everything to me. I’m one of those people who can spend an entire grocery budget on just breakfast foods and never realize it until I try and make dinner the next day.

But. For real, though – this cornbread is NEXT LEVEL. Throw out that Jiffy pre-mixed stuff (not hating because I lived on that stuff at one point) and check this recipe out.IMG_1832

Aside from looking utterly tantalizing and earth-shatteringly gorgeous, this corn bread is easy, warm, and dairy, butter, egg-free (if you want it to be) and with minimal processed sugar. Even the streusel has no butter!

Blasphemy, you say? Streusel must ALWAYS have butter, you say? Nope. Sorry, my friend you are WRONG. This streusel is crunchy, sweet, jammy from the figs and warm with fragrant cinnamon.

The bread itself isn’t very sweet but the corn meal is naturally sweet and the streusel is sugary enough. PLUS, because this is a breakfast cornbread that means you HAVE to slather it with jelly, butter if you want, or even peanut butter! I personally have a soft spot for all the jellies and jams of the world, so that is my poison of choice for this bread.

Also. THE FIGS. Dear god. That’s another obsession of mine. This summer season has produced some of the finest figs I’ve seen. In the past week, I’ve collected quite a number of figs and couldn’t bear to see them go to waste. Furthermore, as much as I enjoy fresh figs – they are so much more potent in their cooked form. The insides mollify and become a jam unto themselves. They begin to taste like honey and molasses and there is nothing better.

There is also something incredibly romantic and old about figs. I’m not religious at all but I know for a fact figs have been mentioned in literature and popular culture since the Bible. That’s insane!!!

Anywho – I’m done being nerdy. Here’s a beautiful recipe for the best cornbread outside of your mama’s kitchen.

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Figgy Streusel Breakfast Cornbread

What You’ll Need:

  • 2 cups of cornmeal
  • 1 cup of all-purpose flour
  • 2 tsp of baking powder
  • 1/3 cup of coconut oil, melted (or whatever oil you have)
  • 4 tblsp of maple syrup + 4 tblsp set aside
  • 1 tbslp of ground flax seed
  • 3 tblsp of water
  • 1 3/4 cups of almond milk (or whatever milk you prefer)
  • 2 tsp of apple cider vinegar
  • Pinch of salt

For the Fig and Streusel Topping:

  • 5-7 fresh figs, cut in half
  • 1/4 cup coconut oil (not melted)
  • 1 tsp of cinnamon
  • 1/3 cup brown sugar
  • 1/3 cup roughly chopped walnuts
  • Pinch of Salt
  • 1/4 cup of rolled oats
  • 2 tbslp of flour

*Cook’s Note 1: The flax seed and water are for an egg substitute.  If you don’t have flax seed or prefer to use an egg, please do so!

*Cook’s Note 2: I know my pictures have a standard loaf pan and my instructions say to use a 8×8 pan. I would follow the instructions and use the 8×8 pan. It’s easier for the topping not to drip over the sides and there is a better even-ness in the cooking. 

*Cook’s Note 3: You could totally make this in muffin pans and it would be amazing. Just start checking the done-ness at 30 minutes.

  1. Preheat oven to 350 and grease an 8×8 baking pan with coconut oil or whatever fat you have on hand.
  2. In a small bowl, mix your flax seeds and water and set in the fridge while you put together the rest of the cornbread. In a medium bowl, whisk together the milk and the vinegar and set aside.In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt). Add the oil and maple syrup to the milk mixture. Whisk  until the batter is bubbly, about 2 minutes. Pour the wet ingredient into the dry and pour in your flax seed mixture (or egg) and mix together. Pour the batter into the prepared baking pan and pour the remaining 4 tblsp of maple syrup on top of the batter and set aside while you prepare the topping.
  3. In a small bowl, take all of your dry ingredients and combine it together. With a fork or your hands, mash the coconut oil into the dry ingredients until it is well-combined and has the consistency of wet sand. Place your halved figs on top of the cornbread batter all over and cover the figs with the streusel topping. Place the pan in the oven and bake 40 – 55 minutes, or until a toothpick inserted into the center comes out clean. Start checking for done-ness around 35-40 minutes.

Let the bread cool and eat voraciously with all the strawberry jam and tea.

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All the lovely pictures were taken by Nick W.

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