Gluten Free Cornbread that is sure to please the Palette!

Hello Friends!

I have been absent for some time and I apologize.  It is not because I don’t have anything to say trust me!  I have had so many ideas in my head and have wanted to get on here to share them all with you, however; I just started back at school and having to adjust from my summer schedule to my school schedule and it always takes me a few weeks to adjust.  I have a hard time finding a rhythm when my schedule changes but I am working on it! I think I also need to start writing things down the minute they pop into my head that way my idea’s won’t pile up.  I am a work in progress my friends.

ANYWAY! I have wanted to share a corn bread recipe with you for some time now.  I LOVE cornbread.  I love to eat it with breakfast and dinner.  I especially love this cornbread recipe because I didn’t use your typical gluten-free baking products that are in a lot of recipes, such as xanthan gum.

I am working on becoming more adventurous in the kitchen when it comes to gluten-free baking and this was one of my first conquests and I am lucky it came out great!  Someone once told me “there are no mistakes when it comes to cooking, only learning opportunities.” that has stuck with me and I think of it every time I go on a new cooking adventure.

So if you’re hankering for some cornbread give this a try

Preheat oven to 350

1 cup Gluten Free Cornmeal

1 cup Amaranth Flour (a wonderful sweet/nutty flavor flour)

2 eggs

1/4 stick of butter or 1/3 cup coconut oil

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 cup maple syrup

1 cup Almond Milk (unsweetened)

and a sprinkle of salt

Tastes even better with some homemade butter

Mix dry ingredients first.  In a separate bowl beat the wet ingredients until combined. Beat the wet ingredients into the dry ingredients slowly until all combined.  In a greased pan (I used an 8×8 pirex) pour the batter and bake for 25 to 30 minutes.

While baking enjoy the sweet scent of maple syrup and the amaranth flour.

That’s it! I have made this several times now and love it every time! I love to have it with fresh sea scallops or eggs on a Sunday morning.

What is your favorite gluten-free baked good?

Peace, love and Eat Well!

Ashley

 

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