Moist, tender and full of corn flavor Sour Cherry Chia Jam Cornbread is perfect summer dessert. This cornbread is made with all HEALTH ingredients, refined sugar-free, wholesome but it's moderate in calories.
Preheat the oven to 392F (200C). Line the bottom of a 9x9 inch (22x22cm) square baking pan with parchment paper. Set aside.
In a bowl, mix the dry ingredients, corn flour, cornmeal, baking powder, baking soda, and salt.
In a separate bowl beat the eggs. Add syrup or honey, vanilla extract and coconut oil.
Stir the dry ingredients into the wet. Mix well.
Add Greek yogurt and cottage cheese. Lightly whisk the mixture and pour into baking pan.
Place the jam on top of the cornbread. Gently mix to the mixture with the fork.
Bake 30-35 minutes until the cornbread is nicely browned (do the toothpick test).
Remove pan from the oven. Allow cornbread to cool completely at room temperature.
Slice and enjoy!
For Sour Cherry Chia Jam:
In a saucepan, bring sour cherries to a low boil, stirring frequently. Reduce heat to low and simmer until the cherries soften, about 5 minutes. Lightly mash the cherries with a potato masher or fork.
Remove from heat and stir in syrup or honey or stevia and chia seeds. Stir for few minutes, and leave until mixture thickens for about 5 minutes.
Use the jam for making a cornbread. Store jam leftovers in a glass jar and refrigerate. The jam will keep in the fridge for up to 1 week.
Notes
* For gluten-free version make sure you use certified gluten-free products. Keep in an airtight container at room temperature for up to 1 week. As a measure, I used UScup (240ml).