Tuesday, July 10, 2012


I really really love a good Cornbread. This recipe turned out fabulous. Especially if it is served with whipped honey butter.If you are not familiar with how to make honey butter;  I put 1 stick of butter in my kitchen aid with 1/4 cup honey and whip until fully blended. It is delightful.  This bread is gluten free and perfect with chili!

Gluten Free Cornbread
Adapted from The Pioneer Woman

1 cup Yellow Cornmeal
1/2 cup Maninis Multipurpose gluten free flour
1 teaspoon Sea Salt
1 Tablespoon Baking Powder
1/4 cup sugar
1 cup Buttermilk
1/2 cup Milk
1 whole Egg
1/2 teaspoon Baking Soda
1/4 cup Shortening

Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined.  Pour the batter into a prepared pan.
Bake for 20 minutes or until golden brown. Serve with Honey Butter. 
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