Maple Cornbread Biscuits


The hearty taste of cornbread in a flaky biscuit treat. Dunk these maple breakfast pastries in coffee and start your day off right. This recipe comes to us from Lindsay of Happy Herbivore.

Serves 6

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 banana, cold
  • 1/4 cup non-dairy milk
  • 2 tbsp maple syrup

Preheat oven 425 F. Grease a cookie sheet and set aside.

In a food processor, combine flour, cornmeal, baking powder and salt and process for about 10 seconds.

Add banana and allow and process until flour is pebble-like.

Transfer to a mixing bowl and combine mixture with milk and maple syrup, stirring until well combined. Use a spoon to drop 6 biscuits evenly spaced on the cookie sheet.

Bake about 7-8 minutes or until edges are just crisp and slightly brown.

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Nutrition Information

Maple Cornbread Biscuits

Servings per Recipe: 6

Amount per Serving

Calories:  104

Calories from Fat:  8

Total Fat:  1g

Saturated Fat:  .3g

Cholesterol:  1mg

Sodium:  227mg

Potassium:  133mg

Carbohydrates:  22.6g

Dietary Fiber:  2.2g

Protein:  2.6g

Sugars:  5.3g

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