My kids used to put butter and honey on their cornbread, but eat it plain since I came up with this recipe. It is a moist, sweet cornbread and perfectly compliments a spicy chili or stew. My kids like to eat the leftovers for breakfast, but if you are only cooking for one or two, you can bake it in muffin tins and freeze the leftovers for later use.
Ingredients:
3/4 cup corn meal
1 cup brown rice flour
1/4 cup tapioca flour
1 teaspoon xathan gum
1/4 cup honey
2 teaspoons baking powder
1/2 teaspoon salt
1 cup rice milk (or milk)
1 egg, beaten
1/4 oil
Blend all dry ingredients. Mix in all remaining ingredients; stir just long enough to ensure dry ingredients are moist. Pour batter into a greased 8×8 pan. Bake at 400 degrees for 20 – 25 minutes or until an inserted toothpick comes out clean.
For more delicious, gluten-free recipes, visit Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free.
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