Cornbread Recipe (Gluten Free!)

I don't mind to admit that growing up, I ate a LOT of Jiffy Cornbread -- usually slathered in butter too!  Man, that stuff was good!  It is not something I purchase anymore, or can even eat due to it containing wheat/gluten based flour and being GMO as well but that doesn't mean I don't still love cornbread!  I used to have it with beans and ham at my grandmother's and later on my mom would make it for me -- it was one of my favorite meals growing up.  I have discovered that it pairs will with a lot of things and is pretty easy and inexpensive to make too!

Doesn't that look yummy?  My mouth is watering while I write this post.  This cornbread has a bit of honey added to it for some sweetness -- so good!
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I don't believe in dragging things out while I drone on about my memories and try to write a story -- I'm gonna get right to the recipe!

Preheat your oven to 400~F and butter an 8x8 baking pan (I actually prefer to used parchment paper, the clean up is way easier and I can usually pull the loaf out of the pan and place on a rack to cool much easier this way too.  I love these pre-cut baking sheets or I get a roll and cut it to fit.)

Get a large bowl and combine the following:

~1/2 C Gluten Free Flour Blend (we like Namaste and King Arthur brands. I use the Amazon Subscribe & Save for these and other items to save $$$.)

​~1 1/2 C Organic, NON GMO yellow cornmeal (I use this brand)

~1 tsp Baking Powder

~1/2 tsp Baking Soda 

1/2 tsp Salt

~5 TBSP Organic Sugar OR Honey (local and raw is best!)  If you choose to use Honey instead of granulated sugar, then wait to add it with the other wet ingredients.

Whisk all of that together, then add:

~1 Stick of MELTED butter (the real stuff!  No margarine!)

~3 Large, organic eggs

~1 (scant) C of Milk (I use either coconut milk or an almond/coconut blend) **Scant just means slightly shy of a full cup**

~Add the honey at this step if you didn't use granulated sugar

Stir to combine, but don't overmix it.  Pour into your buttered, or lined,  pan and bake for approximately 20-25 minutes or until a toothpick comes out clean.  Let it cool before cutting too!

Be sure and have some real butter on hand for eating it!  Nothing beats real butter!  Drizzle a little honey over it too -- YUM!

I made this and we topped it with all of our favorite Taco toppings!  It was so good!  Just look at how delicious that looks!  You can see the corners of the cornbread peaking out -- lol!  This will be good with a thick chili over it too!  Ooooo!  I can't wait for cooler weather to try that idea! 

However you top, or devour, this cornbread I hope you enjoy it! Come back and let me know in the comments!  

xoxo 
​Lori