Monday, June 17, 2013
I spent the weekend on a girls trip to San Diego. Getting out of town, spending time with friends, making new ones, stunning California weather, some pool time, some going out time, grilling up my Spicy Herbed Turkey Burgers...
But now I'm back!
Today I thought I'd share my recipe for Gluten Free Honey Cornbread. I bake my cornbread up in my cast iron skillet and often serve it with braised chicken stew or chili for a satisfying meal. It's also great leftover for breakfast with eggs.
Need I say more? It's cornbread people...
Gluten Free Honey Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people
1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup honey
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil or vegetable oil
1. Preheat the oven to 425 degrees.
2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix the honey, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix.
3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter and fruit preserves. Enjoy!