Golden Sweet Cornbread (not TF/GF)

This is my families favorite cornbread recipe.

This is NOT NT/TF & NOT Gluten Free.

I use Karina's Skillet cornbread when I need GF.

But for those who can eat anything....here you go. I serve this mostly with my Chicken Taco Soup :) ENJOY!

Golden Sweet Cornbread

Ingred:
1 C WW Flour (I use Hard white)
1 C OG Cornmeal
2/3 C Sucanat
1 tsp Sea Salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup virgin coconut oil

Preheat oven to 400 degrees F. Lightly grease a 9 inch round cake pan with Cococnut oil.

Combine dry ingredients in a large bowl. Add in egg & oil (best emulsified together first) and milk to the dry ingredients...until well combined. Pour batter in prepared pan.

Bake for 20-25 minutes or until toothpick inserted come out clean.

Chicken Taco Soup

This is a great easy meal to make with leftover chicken.

Ingredients

* 1 onion (small), diced
* 1 can pinto beans
* 1 can kidney beans
* 1 can black beans
* 1 can corn (or equiv. frozen corn)
* 1 bottle of beer
* 2 cups stock (chicken or beef)
* 1- 32oz can Fire Roasted tomatoes, diced
* 3 tbs Fajita seasoning (or taco seasoning)
* 2-3 chicken breasts(frozen bagged) or 3 cups leftover diced chicken

Put canned stuffs in cooker, mix with seasoning, place chicken on top covered by liquid, cook 4 hours on low, take out chicken to cool to cut up, add back in for 2 hours then serve with sour cream, cheddar cheese and serve over sweet cornbread.

If using leftover chicken, start after you cut up the chicken...mix everything together.......only takes 2 hours.

This is easily doubled, tripled and freezes great.