Saturday, October 23, 2010

GF/ Honey Cornbread

Just in time for Thanksgiving!
Honey Cornbread

Gluten-Free/Dairy-Free/Egg-Free Cornbread

1 1/4 cups Bob's Red Mill Cornmeal
1/2 cup Masa Corn Flour 
1/2 cup Cornstarch 
1/3 cup honey
2 teaspoons baking powder
1 1/2 teaspoons Xanthan Gum
2 tablespoons flaxseed meal
6 tablespoons water
1 cup almond milk (or soy or rice)
1/3 cup canola oil

Preheat the oven to 350 degrees.  Place a well oiled iron skillet in it to warm if you like your cornbread with crusty edges.  Blend together all the ingredients, (measuring the oil out before the honey so the honey won't stick to the 1/3 measuring cup.)  Pour into the preheated skillet, (or another greased baking dish) and cook for 25-30 minutes or until edges are lightly browned and the top is firm.  Serve warm with honey drizzled on top.

1 comment:

  1. Do you know of anything I can replace the cornstarch with? I am allergic to wheat, soy, corn, and milk. :]