Sweet Golden Corn Bread
This basic recipe for cornbread is so easy and forgiving that you’ll be asking for seconds. Not only is it gluten and dairy free it’s sweet, golden and simply delicious. Added to a bowl of my Sweet ‘n’ Spicy Chili and well… you’ve got a good old fashion, warm, comforting country meal. Yum-licious!
- 1 cup yellow cornmeal
- 2/3 cup blanched almond flour
- 1/3 cup brown rice flour
- 1/4 cup sucanat or sugar of your choice (I always use sucanat or turbinado)
- 1 tablespoon baking powder
- 1 large egg
- 1/3 cup grape seed oil
- 1 cup almond milk (I use unsweetened vanilla)
- 1 tablespoon honey
Preheat oven to 400°. Line 12 cup muffin pan with muffin cups. Set aside.
In large bowl whisk together dry ingredients. In medium bowl whisk egg until frothy. Whisk in oil and milk. Add to dry ingredients and add honey. Mix together until smooth.
Pour into muffin cups, about 2/3 full. Bake for 10 to 12 minutes. Check with toothpick at 10 minutes to see if done. If not check every 2 minutes after. They should be done and golden at 12 minutes.