Description
This Gluten and Dairy Free Cornbread Recipe is light & moist. Perfect on it’s own or with a bowl of beans! Recipe can easily be doubled for bulk preparation.
Ingredients
Scale
- 1 Cup Organic Corn Flour or Organic Corn Meal (I prefer the smoother texture of Corn Flour – and always use organic whenever possible)
- 1 Cup of Erika’s All Purpose Gluten Free Flour Mix
- 1 Tablespoon Baking Powder
- 1/4 Cup Sugar (or sweetener of choice)
- 1/4 Cup Honey
- 1 Teaspoon Salt
- 1 Cup Milk Alternative (or real Milk)
- 1/4 Cup Spectrum Palm Shortening (or real Butter)
- 3 Eggs
Instructions
- Preheat oven to 400 degrees.
- Prepare Muffin Pan with liners or Pan with non-stick spray if necessary.
- Combine all ingredients in your Stand Mixer fitted with the whip attachment or in Bowl and beat all together for 2 minutes.
- Pour mixture into prepared muffin cups or square cake pan.
- Bake at 400 degrees for approx. 15-20 minutes for muffins and 25-30 minutes for cake pan or until the top is a dark golden brown and a toothpick comes out clean. I use my Digital Pen Thermometer to test the temperature of my gluten free breads and pull them out of the oven once they hit an internal temp of 200 degrees.
Notes
SUGAR ALTERNATIVES:
- You can substitute 1/4 Cup of Any Crystalized Natural Sugar in place of the sugar listed above (coconut / palm sugar, sucanat, maple sugar, date sugar, etc…), or none at all.
STORAGE:
- Although it can be left out overnight, it’s best to store leftovers in fridge to avoid spoilage.
STUFFING INSTRUCTIONS:
- To make Gluten Free Cornbread Stuffing cut up Cornbread into small cubes and place on a cookie sheet in your oven at 200 degrees until the bread is completely dry (like croutons). Or, you can use your dehydrator to dry the bread. Use 1 for 1 in your favorite stuffing recipe!
Nutrition
- Serving Size: 1 Muffin
- Calories: 225