My Favorite Gluten Free Cornbread
photo by Chef and Photograph
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 236.59 ml fine-ground cornmeal
- 177.44 ml rice flour
- 59.14 ml tapioca flour
- 2.46 ml salt
- 19.71 ml baking powder
- 29.58 ml sugar
- 1 egg
- 236.59 ml soymilk or 236.59 ml almond milk
- 59.14 ml butter or 59.14 ml margarine, softened
directions
- Sift together dry ingredients into a bowl.
- Add egg, milk and butter. Beat until smooth, about 1 minute. Do not overbeat!
- Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees.
- Serve warm with honey and butter.
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Reviews
-
Needing to make it also Paleo friendly and reading reviews, I made my own modifications. Will not use soymilk, so used unsweetened almond milk. Used white masa harina instead of regular cornmeal. Used 1 cup brown rice flour instead of 3/4c. Use real butter only. Instead of processed sugar, used 1/4 c raw honey and 3 teaspoons coconut sugar. Used 2 eggs and Himalayan salt. Moist, taste good and not overly crumbly.
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RECIPE SUBMITTED BY
Cyndirella
USA