This simple corn bread recipe has a touch of sweetness from just a little honey. This corn bread recipe can be gluten-free too. It’s easy as 1 – 2 – 3.
To make this corn bread recipe gluten free, use a mix of corn meal and all-purpose gluten free flour mix. The blends of gluten free flours provide a nice texture and flavor. My favorite blends include Namaste Perfect Flour Blend, which I buy at Costco. Or Bob’s Red Mill gluten free 1:1 flour blend.
Corn bread is a perfect accompaniment to chili or soups. It also makes a great quick breakfast on the go.
I’ve made gluten free corn bread in a number of different ways. You can use a standard muffin pan, a loaf pan or a square cake pan. Just make sure the pans are greased well. Baking time will vary somewhat depending on the size of the pans. You’ll know when it’s done mainly from the aroma. It smells delicious. The top will be a nice golden brown and a toothpick will come out clean when inserted in the center.
Simple corn bread
Simple corn bread with just a hint of sweetness. Great if you’re gluten-free too.
1 cup yellow corn meal
1 cup all-purpose flour (or all-purpose gluten-free flour mix)
1 tbsp baking powder
1/4 cup sugar
1 tsp salt
1 cup whole milk
2 large eggs
1/4 cup butter (melted)
3 tbsp liquid honey
Preheat the oven to 400 F. Use a 12 cup muffin tin or loaf pan. Grease liberally or use muffin paper liners.
In a large bowl mix the dry ingredients. In another medium bowl combine the wet ingredients and whisk them. Next add the wet ingredients to the dry and stir lightly until mixed. Spoon the cornbread mixture evenly into the muffin tin.
If using a muffin tin, bake for about 15 minutes or until golden brown. If using a loaf pan, bake for about 20 – 30 minutes or until golden brown.
You can use a muffin tin, square cake pan or loaf pan to make these. Baking times may vary depending on the type of pan you choose. Grease the pan liberally.
Source: northwestspoon.com
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