Gluten Free Cornbread

This recipe is SO good. Every time I think to make it, I forget how delicious the recipe is that I threw together. It is one of my first gluten free recipes I threw together after struggling to find a good cornbread recipe. Many fails there lol

You can make variations of it. Feel free to explore and make it savoury or sweet. Share what you did if you do! I love variations. My husband says you can't even tell it is gluten free and it is way better than any other cornbread he has eaten. Even my boy ate it despite it's cornbread texture - so that's a huge win!

You can play with this too. You all know I love versatility by now! Sweetener; try muscovado, coconut, maple or local honey. I haven't tried this one dairy free yet. One of the few times I actually use it but I usually use an organic milk. And the oil you can use coconut oil, ghee or butter. I generally prefer avocado oil though. I also haven't tried this egg free yet! But if you do, let me know how it works for you. <3

Gluten Free Cornbread Recipe:

Ingredients:

1 Cup Non-GMO Cornmeal (Bulk barn generally has some!)

1/4 Cup Brown Rice Flour (or Sorghum flour)

1/4 Cup White Rice Flour (or use more brown rice or sorghum flour)

1/2 Cup Non-GMO Cornstarch (or tapioca starch or arrowroot starch)

1 Tbsp Baking Powder

1/2 Tsp Himilayan Salt

1/4 Cup Sweetener of choice (Organic cane sugar, Muscovado sugar, Raw honey, Maple)

1 Cup Organic, grassfed Milk

1/3 Cup Oil of choice (avocado oil, melted coconut oil, ghee, butter)

2 Large Local, Pasture raised Eggs

Oven at 375 Degrees to preheat. I personally use parchment paper in a 9" square or round pan or you can grease your pan as you would any other bread. Combine all the ingredients! Throw them in your mixer or mix by hand. Place the batter in your pan. Bake for 20-25 minutes.

Serve this with my homemade chili or baked bean recipe <3

Enjoy

-K