Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon kosher or sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil (optional melted pure butter)
  • 1 3/4 cup milk
  • 1 egg (beaten)
  • 1 teaspoon pure vanilla extract
  • 2 nectarines (thinly sliced)
  • 2 teaspoons coconut oil

Instruction

  • Preheat oven to 400 degrees.
  • Lightly oil a 10-inch cast-iron skillet or square baking pan.
  • Whisk together wet ingredients in one small bowl. Whisk together dry ingredients in a large bowl.
  • Fold wet ingredients into dry and stir just until combined.
  • Place 2 teaspoons coconut oil in a skillet over medium heat and add nectarines. Sauté for about 5 minutes to soften.
  • Pour corncake mixture into prepared pan. Top with nectarine slices, placing in rows over the cornbread mixture..
  • Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Enjoy!