My Favorite Gluten Free Cornbread

“Simple, easy, good gf cornbread. Make sure you don't use more than 1/4 cup of the tapioca flour. The mixture and texture doesn't work well if you do. This has become a staple in my kitchen since I've had to be gluten-free and dairy-free. I usually use Earth Balance instead of the butter and it works well in the recipe.”
READY IN:
30mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sift together dry ingredients into a bowl.
  2. Add egg, milk and butter. Beat until smooth, about 1 minute. Do not overbeat!
  3. Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees.
  4. Serve warm with honey and butter.

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