Ingredients (makes 1 9-inch bread)

• 2 Cups cornmeal
• 2 Cups non-dairy milk
• 1/2 Cup sorghum flour
• 1/2 Cup potato starch (NOT flour!!)
• 1/2 Cup fresh basil leaves, chopped
• 1 ear of cooked corn OR 1/2 Cup cooked corn (I had a leftover BBQed ear of corn for this recipe)
• 1/3 Cup coconut oil, melted
• 2 Tablespoons maple syrup
• 2 Tablespoons plain non-dairy yogurt
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  Combine all ingredients in a large mixing bowl and stir until fully combined.  Grease a 9-inch cast iron skillet and pour your corn bread badder in. 
2. Pop your skillet in the oven for 30-35 minutes, until the top is golden! To be sure it is cooked thoroughly, let’s use the toothpick test – insert a toothpick into the center of your bread; did it come out cleanly? Awesome, let the bread cool off!

3. Enjoy eating whole!