Cornbread

 

Cornbread is very simple to make, even gluten free. I love cornbread for breakfast with a side of fried eggs and bacon, or for dinner with collard greens and chicken, or just on it's own as a snack.  Often I bake mine in a cast iron skillet, but this time I used a muffin tin so I could have ready-to-go individual cornbreads.  I added a bunch of cayenne pepper to this batch to spice it up, but you can omit it for a more traditionally sweet taste.  Enjoy!

Ingredients

• 1 1/4 cups of cornmeal
• 1 cup of corn flour (or another gluten free flour)
• 2 tsps baking powder 
• 1 1/2 tsps of xanthan gum
• 1 tsp of salt
• 1 cup of rice/soy/nut milk
• 1/3 cup of Earth Balance (you can use canola oil instead of you like.)
• 1/4 cup of honey
• 2 large eggs
• 1/2 tsp of cayenne pepper (optional)

Directions

1. Preheat the oven to 375 degrees F.
2. In a large bowl, mix together all the dry ingredients.
3. In a separate bowl, mix together all the wet ingredients.
4. Slowly incorporate the dry ingredients into the wet ones.
5. When the batter is well mixed, pour into a greased muffin tin.
6. Bake in the oven for 20 minutes, until slightly golden.  
7. Serve hot out of the oven!