Crispy Gluten-Free Cornbread

I love cornbread. I love making cornbread. I love eating cornbread. Cornbread, cornbread, cornbread.

Traditional Southern cornbread is simple and easy to make, tasty with a touch of sweet, and golden brown, crunchy edges. What’s not to love?

They are so easy to grab for breakfast in the morning or for an afternoon snack and can be either made as one skillet loaf, or individual muffin versions.

Scroll down for this delicious recipe from ‘Studioist’.

GLUTEN-FREE, DAIRY-FREE CORNBREAD

Ingredients

• 2 eggs
• 1 1/4 cup milk of choice
• 1/2 cup vegetable oil
• 3 tbsp honey
• 1 1/2 cup yellow cornmeal
• 3/4 cup gluten-free flour
• 1 tsp salt
• 3 tbsp sugar
• 1 tbsp baking powder

Directions:

1. Preheat oven to 180 degrees C.
2. In a small bowl, whisk eggs, milk, oil, and honey together. Set aside.
3. In a separate larger bowl, combine the remaining ingredients.
4. Slowly pour the wet mixture into the dry mixture, mixing until combined.

For Muffins:

5. Lightly oil a large cupcake tin then spoon the mixture into cups, filling each roughly 3/4 of the way.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges will be brown.
7. Allow muffins to cool in tins for a few minutes before removing them to serve.
8. Store extras in an airtight container for up to 5 days.

For Skillet

5. Lightly oil a 25cmcast-iron skillet and pour in the entire mixture.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges will be brown.
7. Slice and serve in skillet.
8. Store extras in an airtight container.

Moms, will you be giving this recipe a try? Comment below to let us know x