Gluten-Free Cornbread
You will love this classic southern comfort with it’s crisp exterior and soft, moist inside. Enjoy a slice with rich creamy grass-fed butter and local raw honey, or as a side with your favorite stew or chili.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour (We use Bob's Red Mill 1-to-1)
- 1 1/2 cups gluten-free cornmeal
- 1/3 cup sugar (we use organic cane sugar or coconut sugar)
- 2 tablespoons raw honey (local if you can get it)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon himalyan salt
- 2 eggs
- 1 1/2 cups milk (buttermilk, whole milk, raw milk, or almond milk all work great)
- 6 tablespoons unsalted butter (we prefer grass-fed)
- 1 teaspoon coconut oil or palm shortening
Instructions
Directions:
Preheat the oven to 200°C/400°F/gas 6. Grease a medium-sized cast-iron skillet (or 8×8 baking dish) with coconut oil or palm shortening, and place inside the oven while you prep the other ingredients.
In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well combined.
Melt the butter and let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the butter is cool, add it to the wet ingredients.
Pour the wet ingredients into the dry and stir gently together with a wooden spoon or spatula. Don’t over-mix, but let everything become incorporated.
Remove the heated skillet (or baking dish) from the ove and pour the batter in. Turn the oven down to 180°C/350°F/gas 4 and bake for 25-30 minutes, or until the top is brown and an inserted toothpick comes out clean.
Let cool slightly before slicing and serving. Serve with butter and honey for maximum comfort food feeling!
