Preheat the oven to 350°F. Prepare your baking dish by either spraying an 8x8 baking pan with nonstick spray or line a muffin tin with liners and set aside.
½ cup (1 stick) butter, melted then slightly cooled
¾ cup milk
96g / ½ cup sugar
42g / ¼ cup honey
2 large eggs
In a large mixinb bowl, combine butter, milk, sugar, honey, and eggs. Whisk to combine.
124g / 1 cup gluten-free all purpose flour baking flour (with xantum gum)
152g / 1 cup gluten-free yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
In a different, medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.
Dump dry ingredients into wet ingredients and whisk until smooth.
Baking Pan
If using a baking pan, pour batter into prepared baking pan and spread until even.
Bake at 350°F until deeply browned, about 28-30 minutes.
Remove from oven and let cool for 10 minutes. Slice into squares and serve.
Muffins
Pour ¼ cup batter into each prepared muffin cup.
Bake at 350°F until browned, toothpick comes out clean, and the instant read thermometer reads 190°F, about 18-20 minutes.
Let muffins cool in pan for 5 minutes before removing and cooling on a rack for another 5 minutes.
Store in an air-tight container on the counter for up to 3 days.
From MakeBetterFood.com. . (makebetterfood.com/recipes/gluten-free-cornbread/). Adapted from Iowa Girl Eats.
½ cup (1 stick) butter, melted then slightly cooled
¾ cup milk
½ cup sugar
¼ cup honey
2 large eggs
1 cup gluten-free all purpose flour baking flour (with xantum gum)
1 cup gluten-free yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
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Preheat the oven to 350°F. Prepare your baking dish by either spraying an 8x8 baking pan with nonstick spray or line a muffin tin with liners and set aside.
In a large mixinb bowl, combine butter, milk, sugar, honey, and eggs. Whisk to combine.
In a different, medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.
Dump dry ingredients into wet ingredients and whisk until smooth.
If using a baking pan, pour batter into prepared baking pan and spread until even.
Bake at 350°F until deeply browned, about 28-30 minutes.
Remove from oven and let cool for 10 minutes. Slice into squares and serve.
Pour ¼ cup batter into each prepared muffin cup.
Bake at 350°F until browned, toothpick comes out clean, and the instant read thermometer reads 190°F, about 18-20 minutes.
Let muffins cool in pan for 5 minutes before removing and cooling on a rack for another 5 minutes.
Store in an air-tight container on the counter for up to 3 days.
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