Corn Bread (Gluten Free)

INGREDIENTS

  • 9 tablespoons unsalted butter

  • 1 1/2 cups gluten free flour

  • 1 1/2 cups gluten free cornmeal

  • 3 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 1 3/4 teaspoons fine sea salt

  • 3 eggs, room temperature

  • 1/2 cup pure maple syrup

  • 3/4 cup sour cream, room temperature

  • 3/4 cup Mariani Original Walnutmilk, room temperature

INSTRUCTIONS

Corn Bread-1.jpg

  1. Preheat oven to 400 degrees. Add butter to a 10-inch cast iron skillet and place in the oven. Allow the butter to melt until lightly browned, about 11 to 13 minutes. Keep an eye on the butter to make sure it doesn't burn. Carefully remove the skillet from the oven, then carefully swirl the melted butter to coat the edges of the skillet. Set aside.

  2. While the butter melts, prepare the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sea salt.

  3. In a separate medium-size bowl, whisk together the eggs and maple syrup. Add the sour cream and walnutmilk, whisk until well combined.

  4. Pour the wet ingredients into the dry ingredients and whisk until just combined.

  5. Pour the melted butter into the batter and stir until just combined.

  6. Pour batter evenly into the skillet. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Remove skillet from oven and let cool for 10 minutes, then cut and serve.

Author: Emily Chave, Glutenless Apron
Gluten Free Corn Bread

Gluten Free Corn Bread

Ingredients

  • 9 tablespoons unsalted butter
  • 1 1/2 cups gluten free flour
  • 1 1/2 cups gluten free cornmeal
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 3/4 teaspoons fine sea salt
  • 3 eggs, room temperature
  • 1/2 cup pure maple syrup
  • 3/4 cup sour cream, room temperature
  • 3/4 cup Mariani Original Walnutmilk, room temperature

Instructions

  1. Preheat oven to 400 degrees. Add butter to a 10-inch cast iron skillet and place in the oven. Allow the butter to melt until lightly browned, about 11 to 13 minutes. Keep an eye on the butter to make sure it doesn't burn. Carefully remove the skillet from the oven, then carefully swirl the melted butter to coat the edges of the skillet. Set aside.
  2. While the butter melts, prepare the dry ingredients. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and sea salt.
  3. In a separate medium-size bowl, whisk together the eggs and maple syrup. Add the sour cream and walnutmilk, whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  5. Pour the melted butter into the batter and stir until just combined.
  6. Pour batter evenly into the skillet. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Remove skillet from oven and let cool for 10 minutes, then cut and serve.
Created using The Recipes Generator
Kristen Holden