That tasty little morsel in the background of my Chipotle Vegetable Chili recipe? Coconut Nectar Cornbread! Since the chili has a smokey, warm heat, I wanted to counteract it with a light, pillowy, slightly sweet cornbread. This is not your typical grainy, crumbly, and dry cornbread, so if that is your thing than you will not like this recipe. This cornbread is the type of cornbread you eat by itself because it is just that good.
This is such a quick and easy recipe and I made this while my chili was simmering on the stove. The coconut nectar may also be replaced by honey or maple syrup. If you decide to roll with agave, make sure you cut down on other liquids in the recipe because agave is not as viscous as syrup, nectar, or honey.
One of the best parts of this cornbread (besides EVERYTHING) is the chunks of sweet corn that you bite into in every bite.
Another bread recipe you can enjoy: Zucchini Bread