Name: Gluten-Free Cornbread
Ingredients: 1 1/2 cups medium ground cornmeal; 1/2 cup gluten-free flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup almond milk (or other dairy free milk); 2 large eggs; 1/3 cup clarified butter (or vegetable oil)

This recipe makes a very light corn bread, but it holds up for stuffing or dressing, too.

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Gluten-Free Cornbread

Servings

Ingredients

1 1/2 cups medium ground cornmeal
1/2 cup gluten-free flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup almond milk or other dairy free milk
2 large eggs
1/3 cup clarified butter or vegetable oil

Instructions

Heat oven. Preheat oven to 425⁰F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
Prepare the batter. Whisk together gluten-free cornmeal, flour, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and butter. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.
If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.
Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.

Notes

So delicious with honey butter! Wrap cornbread and store on the counter overnight if you're making dressing. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.