I was introduced to Southern food in Baton Rouge, LA, where I went to college. Cornbread, fluffy biscuits, hushpuppies, red beans and rice and fried okra were part of the everyday cafeteria sides.

Most Southerners make cornbread with All-purpose flour and bacon drippings, but this is my healthier, yet delicious version.

7-10 servings

Ingredients

2 tablespoons flaxmeal

6 tablespoons water

1-cup whole-wheat flour

1-cup stone-ground cornmeal

1-2 packets Stevia *optional

1 tablespoon baking powder

1-cup coconut milk

¼ cup coconut oil

1 tsp. salt

Directions

1. Preheat oven to 425°F.

2. Put the coconut oil in a skillet and heat in oven for about 10 minutes.

3. Bring the water to a boil in a small saucepan.

4. Add the flaxmeal, reduce the heat to medium-low, and simmer for 3 minutes until thickened, stirring occasionally.

5. Set aside.

6. In a medium bowl, whisk together the flour, cornmeal, stevia, baking powder, and salt until well combined.

7. Add the flaxmeal mixture, coconut milk, and the hot oil to the cornbread mixture. Mix.

8. The coconut oil should sizzle when you pour into the batter.

9. Sprinkle a couple of teaspoons of dry cornmeal into skillet and return it to hot oven until it browns. Then carefully remove it from the oven to add the batter into skillet and bake for 20 minutes.

10. Take out and flip it over immediately for a crispy crust.

• The secret to a delightfully crisp crust is using a cast iron skillet.

• You can also add minced jalapeños, chopped onions, cayenne pepper, or maple syrup if you like sweeter cornbread.