Gluten-Free Cornbread.

Gluten Free Cornbread

It’s March! The beginning of a new season, March Madness, National Waffle Day (yes, that’s real), and my birthday :) what’s not to love about the month?!

To ring in the month, I spent the day cooking up a storm – egg bakes, cauliflower chowder, and…..cornbread! 

I’ve never been a huge fan of cornbread, but found a recipe for a chickpea chili served with cornbread on Two Peas and Their Pod and was sold on it. I’ve altered the recipe a bit to make it gluten-free which did change the consistency a little bit – wasn’t as dense – but tasty nonetheless. With a small pat of butter and some agave, it made for a lovely bite of sweetness. 

Gluten-Free Cornbread
Adapted from Two Peas and Their Pod
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Ingredients
  1. 1 cup gluten-free flour
  2. 1 cup cornmeal
  3. 1/3 cup sugar
  4. 2 1/2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup low-fat buttermilk
  8. 3 tablespoons unsalted butter, melted
  9. 3 tablespoons vegetable oil
  10. 2 large eggs, beaten
  11. 1 cup no-salt added corn
Instructions
  1. Preheat the oven to 400°F. Lightly grease an 8x8 baking dish.
  2. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, butter, oil, and eggs.
  4. Fold wet ingredients into dry. Add corn. Pour batter into prepared pan.
  5. Bake cornbread for 20-25 minutes, or until a toothpick comes out clean after inserted into the center. Let cornbread cool in pan. Cut into squares and serve with butter and honey if desired.
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Adapted from Two Peas and Their Pod

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