Gluten-Free Cornbread Taken To The Next Level (Edit recipe)

Show up to Thanksgiving with these bad boys and you’ll be a hero! Gluten-Free Cornbread that’s so thick, fluffy and delicious - you better believe I’m bringing a fresh stack for Thanksgiving Dinner this year!

20 minutes to 25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	243
Fat:	12 g
Carbohydrates:	35 g
Protein:	6 g
Cholesterol:	28 g
Sodium:	365 mg
Fiber:	4 g
Sugars:	8 g
Calculated for total recipe.

by sweatspace

View original recipe

Serves: 12-16

Ingredients

1 lb Bob's Red Mill Gluten-Free Cornbread Mix
2 Tbsp 4th & Heart Vanilla Bean Ghee
1/2 cup Almond Milk
2 whole Eggs
1/2 cup Unsalted Butter, cut into 8 pieces (Frozen Vital Farms Grass-Fed)
3-4 Tbsp Honey

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Process

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 and add the cast iron skillet to 375 degrees
Add cornbread mix, almond milk, eggs, honey to mixer (I used a KitchenAid Mixer)
Fold in frozen sliced butter to mixer until super fluffy
Pull heated skillet out of the oven then coat with ghee and add the cornbread mix into the skillet
Bake for 20-25 minutes until golden brown or when a toothpick comes out clean
Let cool transfer to plate and either dig in now or save for later
When you’re ready to eat, warm them up and add your favorite topping such as: honey, butter, jam, berries, almond butter - just have fun with it!