Gluten-Free Cornbread

 

Put aside that box mix and make this incredible cornbread. You can make this in an 8x8 square or as muffins.

• Preheat the oven to 350°F. Prepare your baking dish by either spraying an 8x8 baking pan with nonstick spray or line a muffin tin with liners and set aside.
• ½ cup (1 stick) butter, melted then slightly cooled
• ¾ cup milk
• 96g / ½ cup sugar
• 42g / ¼ cup honey
• 2 large eggs
• In a large mixinb bowl, combine butter, milk, sugar, honey, and eggs. Whisk to combine.
• 124g / 1 cup gluten-free all purpose flour baking flour (with xantum gum)
• 152g / 1 cup gluten-free yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• In a different, medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.
• Dump dry ingredients into wet ingredients and whisk until smooth.
• Baking Pan
• If using a baking pan, pour batter into prepared baking pan and spread until even.
• Bake at 350°F until deeply browned, about 28-30 minutes.
• Remove from oven and let cool for 10 minutes. Slice into squares and serve.
• Muffins
• Pour ¼ cup batter into each prepared muffin cup.
• Bake at 350°F until browned, toothpick comes out clean, and the instant read thermometer reads 190°F, about 18-20 minutes.
• Let muffins cool in pan for 5 minutes before removing and cooling on a rack for another 5 minutes.
• Store in an air-tight container on the counter for up to 3 days.