Gluten-Free Honey Cornbread

Anyone else been freezing this past week? With lows in the 20s here in San Antonio, I’ve been living off Feast Day Soup, tea and coffee. I mean, let’s get real- I’m always living off tea and coffee, but an additional warm source of nourishment was needed with all these frigid days. And nothing goes better with Feast Day Soup (or any soup) than sweet cornbread. And I’m thrilled to say I’ve nearly perfected this gluten-free, dairy free cornbread recipe.
This photo basically captures a perfect cold weather day. Insert a fire, cozy couch and blanket and I probably wouldn’t leave the house for days.
This recipe was a little tricky- not gonna lie. Had to play around with the ingredients and it’s definitely a denser cornbread, but when it gets tossed in soup (you do that too, right?), the texture doesn’t matter quite as much. And outside of soup, it’s still pretty good too- just don’t expect fluffy magical cornbread when it’s gluten-free/dairy-free.
Whenever I cut any baked good, I immediately eyeball the piece I want… in this case, the bottom right hand corner piece has my name all over it. What about you?

KISS Honey Corn Bread (GF, DF)
Servings: 12 muffins or 12, 2X2 squares
Time: 45 minutes

Ingredients
1/2 Cup Organic Corn Meal*
3/4 Cup Organic Corn Flour*
1 Cup All Purpose GF Flour
1 Tablespoon Baking Powder
1/2 cup honey
1 teaspoon Salt
1 cup almond/coconut milk blend or milk of choice
1/4 Cup coconut oil
2 Eggs

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease 12 cup muffin pan or 8×8 glass baking dish (I use a coconut oil cooking spray).
  3. Combine dry ingredients in large mixing bowl.
  4. Combine honey, milk, oil and eggs in measuring cup and mix well.
  5. Pour wet ingredients into dry mixture and stir well (at least 1-2 minutes) with fork or hand mixer.
  6. Pour mixture into prepared muffin cups or glass dish.
  7. Bake at 400 degrees for 25-30 minutes (shorter for muffins) or until the top is a golden brown and toothpick comes out clean.

*I like the texture with the corn flour and corn meal. For a more smooth corn bread, I would suggest less corn meal and more corn flour.

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