Monday, April 4, 2011

Gluten Free Cornbread

We like a sweeter cornbread, so this is doused in warm butter and honey. Tonight we had chili and cornbread because it is my husband's favorite. If you haven't seen Rachel Ray's beer chili recipe, check it out- it's amazing. I only had Bud Light and not a stout beer, but it was still great. Back to the cornbread...SO good. It is VERY difficult to tell this is gluten free. Our kids
fight over this, which means you definitely need to try it!

Gluten Free Cornbread

1 cup Jules or other all purpose gf flour
3/4 cup cornmeal
3 T. sugar
2 1/2 t. baking powder
3/4 t. salt
1 T. butter
2 beaten eggs
1 cup milk
1/4 cup butter-melted

1. Preheat oven to 400 degrees
2. Mix dry ingredients and whisk
3. Mix eggs, milk and 3/4 c. melted butter
4. Mix dry ingredients slowly into wet ingredients until just mixed-do not over stir
5. Place the 1 T. butter in your round baking dish and place in hot oven until butter is melted (about 1 minute)
6. Pour batter into buttered round pan
7. Bake 15-20 min. or until a toothpick comes out clean!

***I don't recommend using any type of electric mixers...Wooden spoons and spatulas work great and prevent over-mixing which just gets you heavy brick-like baked goods.

This delicious recipe comes from