My Favorite Gluten Free Cornbread |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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. 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:
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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