Description
Homemade sweet-style gluten-free cornbread. Fluffy and tasty, just without the gluten. Enjoy.
Ingredients
- 1 cup cornmeal, or more as needed
- ¼ cup tapioca flour
- 3 tablespoons rice flour
- 2 ⅔ tablespoons buckwheat flour
- 2 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons butter, softened
- ¾ cup milk
- 2 eggs, beaten
- 2 tablespoons honey
- 1 teaspoon vinegar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
- Sift cornmeal
- tapioca flour
- rice flour
- buckwheat flour
- baking powder
- baking soda
- and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk
- eggs
- honey
- and vinegar into cornmeal mixture just until batter is combined
- adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
- Bake in the preheated oven until tops are firm and lightly browned
- 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 10 mins
Servings: 4