Cornbread
Cornbread can go with just about any meal and can easily be made gluten-free just by replacing the flour with gluten-free baking flour. I have used the Bob's Red Mill 1 to 1 gluten-free baking flour and it turns out delicious and moist. This recipe can be made dairy-free as well by switching out the milk with unsweetened coconut or another nut or soy milk. I have made this gluten-free and dairy-free at the same time (crazy!) and it turns out tasty and moist.
Servings: 12 muffins
Calories: 186kcal
Ingredients
- 1 cup cornmeal
- 1 cup flour all-purpose or Bob’s Red Mill 1 to 1 gluten-free
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 1 cup milk cow or coconut or another nut or soy milk
- 3 each eggs
- 1/3 cup vegetable oil
Instructions
- Pre-heat oven to 350 degrees.
- In a large bowl, whisk together wet ingredients.
- In a medium bowl, whisk together dry ingredients.
- Add dry to wet and mix until just incorporated.
- Makes 12 regular size muffins. I like using muffin papers so I know they won't stick.
- Or, spray an 8x8 pan (preferably glass) with non-stick cooking spray and add the mixture to pan.
- Bake about 20 minutes for the muffins or 25 – 30 for the pan. Insert a toothpick or knife, if it comes out clean, the cornbread is done.
- Enjoy!
Nutrition
Calories: 186kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 274mg | Potassium: 81mg | Fiber: 2g | Sugar: 10g | Vitamin A: 33IU | Calcium: 64mg | Iron: 1mg