Description
A gluten free cornbread that is great, if not better than original cornbread
Ingredients
Scale
- 2 Cups Cornmeal
- 1/2 teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 Tablespoons Sugar
- 2 Organic Eggs, room temperature and lightly beaten
- 1 1/2 Cups Organic Sour Cream
- 1/4 Cup Whole Organic Milk
- 1 Tablespoon Honey
- 4 Tablespoons Organic Melted Butter, cooled slightly
Instructions
- Preheat the oven to 400
- Combine all the dry ingredients in a large mixing bowl and whisk
- Whisk the eggs, sour cream, milk and honey together in a separate bowl
- Melt the butter and let it cool slightly
- Add the butter to the wet ingredients and stir to combine
- Add the wet ingredients to the dry ingredients and stir
- Pour into a lightly greased 8×8 baking pan and bake at 400 for approx. 20-25 minutes
