Today I’m sharing some gluten free cornbread recipes with you.
I make the basic cornbread to use as a base for my Thanksgiving stuffing (or “dressing” as we typically call it). I generally make the honey cornbread into muffins to have with soups and stews during those cold winter days, and serve with warm, honeyed butter. The Southwestern style cornbread is great with traditional Texas beef chili or white bean and chicken chili.
Basic Gluten-Free Cornbread Recipe
by Amy Love, Real Food Whole Health
2 eggs from pastured chickens, beaten lightly
6 TBS organic butter (preferably from grass-fed cows), softened
1 1/3 cup whole milk (preferably raw) or coconut milk
1 cup organic cornmeal
1 cup sprouted rice flour
1 tsp baking soda
1 tsp unrefined sea salt
Preheat oven to 400 F.
In a large glass bowl, beat eggs and butter together, add milk and stir to combine. In a separate glass bowl, mix dry ingredients together and then add the dry ingredients to the wet ingredients and mix well.
Pour into a buttered 8×8 glass baking dish and bake for 25-30 minutes or until top is golden brown and a knife comes out clean when inserted into the middle of the cornbread.
Mix in 2 TBL honey to wet ingredients before mixing in the dry. Serve with warm honey butter.