Thursday, May 10, 2012

Gluten-free Cornbread


 At our house everything is being put into muffin cups- mini ones, at that- so of course I had to try our typical cornbread recipe as "bites" this week. They worked great! Of course, you can make the same thing in a regular baking dish, and I've included the recipes for both.



You will need:


4 tbsp. coconut oil, divided
1 cup gluten-free flour mix or almond meal
1 cup yellow corn meal
1 tbsp. baking powder
1/2 tsp sea salt
2 eggs
1 cup milk
2 tbsp honey


The process:

Preheat oven to 400 degrees. Grease an 8x8 inch pan with 1 tbsp of the coconut oil, or grease muffin tins. Combine the flour, cornmeal, baking powder, and sea salt in a mixing bowl. Separately beat together eggs, milk, remaining 3 tbs. coconut oil and honey. Add wet mixture to dry mixture and combine well. Pour into baking pan or muffin tins and bake for 20-25 minutes (more like 15-20 for muffins), or until top is golden brown and an inserted toothpick comes out clean.

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