Description
Not too dry and not too moist, no one would guess this cornbread is gluten free! See NOTES for instructions to make this recipe dairy free.
Ingredients
Units
Scale
- 1 cup coarsely ground yellow cornmeal
- 1 cup gluten free flour blend (I like Bob’s Red Mill)
- 1/2 cup honey
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup milk or buttermilk
- 1/4 cup butter, melted and cooled
- 1 large egg
Instructions
- Preheat oven 400 degrees F and position an oven rack to the middle position. Lightly grease a 10” cast iron skillet or 8x8 square baking pan.
- In a medium bowl, whisk honey, milk and egg until smooth. In a large bowl, combine cornmeal, gluten free flour, baking powder, baking soda, and sea salt. Add the wet ingredients to the dry ingredients and stir until combined. Finally, stir in the melted butter just until incorporated.
- Pour batter into greased skillet or pan and bake for 25-30 min. Rest for 10 to 30 min, then turn out onto plate.
Notes
To make dairy free: Use a milk alternative in place of dairy milk — I like unsweetened almond milk. Swap the butter for a neutral-flavored oil, like vegetable oil or a mild olive oil, or applesauce.
Egg alternative: Make a "flax egg" by combining 1 tablespoon flaxseed meal with 2.5 tablespoons water. Let thicken for about 5 minutes. Use in place of the egg in this recipe.