Small batch cornbread (gf) (Edit recipe)

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Homemade is always better than the box. With a little chill in the air cornbread is hitting the sweet spot to pair with chili or eat it alone.

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PREP TIME

10 minutes

COOK TIME

35 minutes to 40 minutes

INGREDIENTS

9

Serves: 8

Ingredients

1 cup Gluten-Free All-Purpose Flour - Primal Palate, Sifted
1 cup Cornmeal, Yellow
1 Tbsp Baking Powder
0.5 tsp Salt
0.5 Granulated White Sugar
1 Egg
0.333 Vegetable Oil
1 Tbsp Honey, Optional
1 cup Cornmilk - Maizly

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees Fahrenheit
In a large bowl add Cornmilk, Vegetable oil and the egg
Use a whisk to mix together
In a separate bowl combine flour, yellow cornmeal, baking powder and salt
Whisk until combined
Add dry ingredients to the wet ingredients and fold together
Lastly, add sugar to the mixture and fold in
Grease a 3.5c qt pan and add a strip of parchment paper
Add your cornbread batter and drizzle honey on top
Bake for 35-40 minutes until done in the middle
Top with butter and enjoy
For storage keep in an airtight container

Notes

If you like a sweeter cornbread increase the sugar to 3/4c or 1cup.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	148
Fat:	1 g
Carbohydrates:	32 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	165 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.