Use organic, local ingredients whenever possible.
Pre-heat oven 400 degrees.
In a small bowl combine cornmeal, creamed corn and milk; let stand for 15 minutes.
Grease a cast iron pan with 1-2 tablespoons coconut oil and place in the oven while it's pre-heating.
In a large bowl whisk together flours, baking powder, salt and monkfruit sugar.
Whisk in cornmeal mixture.
In a separate bowl whisk together the eggs and coconut oil until well incorporated, and then whisk this into the rest of the cornbread batter.
Remove the cast iron pan from the oven, pour in the batter, level it out with a spatula and place back in the oven. Bake for 25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Let the bread cool in the cast iron pan for at least 30 minutes. Invert the pan on to a cutting board to remove the bread, continue to let it cool on the cutting board for another 30 minutes, and then slice into 16 pieces or as desired.
Serve with soft butter, honey and jam or all on its own.