My Favorite Gluten Free Cornbread
photo by Chef and Photograph
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 cup fine-ground cornmeal
- 3⁄4 cup rice flour
- 1⁄4 cup tapioca flour
- 1⁄2 teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1 egg
- 1 cup soymilk or 1 cup almond milk
- 1⁄4 cup butter or 1/4 cup 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