Honey Cornbread
Get Ready to Satisfy Your Cornbread Cravings! Unleash your culinary creativity with this incredibly versatile cornbread recipe. Whether you choose the traditional 8" x 8" pan or opt for the charming dozen muffins, you're in for a cornbread adventure that knows no bounds!
Perfect for Gluten-Free Stuffing! This cornbread isn't just a sidekick; it's a superhero! Use it as a fantastic gluten-free stuffing base to elevate your Thanksgiving feast. You won't believe the incredible flavors it unlocks in every bite.
Customization Galore! Add cheese for creamy decadence, bacon for that smoky twist, onions for a touch of sweetness, or jalapeño for a fiery kick! This cornbread caters to your every craving.
Freeze for Later, Savor Anytime! Life's too busy to bake every day, right? Not a problem! These cornbread muffins freeze like a charm. Whenever you're ready for a warm, comforting treat, just pop them in the oven or zap 'em in the microwave, and voilà, you're in cornbread heaven!
Get ready for a mouthwatering adventure that's sure to become a kitchen staple! Your taste buds will thank you.
A video demonstration of this recipe is available on Celiac Kitchen’s YouTube channel. Enjoy!
Honey Cornbread
Preheat oven to 375°F
Bakes 25 - 30 minutes in 8” x 8” aluminum baking pan
*Instructions for muffins can be found at the bottom of this recipe
Ingredients:
1 cup gluten free corn grits
1 cup whole milk, room temperature
4 tablespoons butter, melted
1 tablespoon apple cider vinegar
2 eggs, room temperature
1/3 cup sugar
1 teaspoon salt
About 1 tablespoon honey
1 cup gluten free 1:1 flour
1 tablespoon baking powder
Instructions:
Mix together:
Corn grits
Milk
Optional:
Soak corn meal in milk for at least 1 hour to make sure there are no hard bits of corn
2. Melt butter, set aside to cool
3. Mix apple cider vinegar into polenta and milk mixture
Give vinegar a few minutes to soak in
This step is turning regular milk into a substitute for buttermilk
4. In clean mixing bowl:
Whisk eggs
Add corn meal mixture to eggs; stir together
Stir in melted butter
Step 4:
Add corn meal mixture to whisked eggs; stir in melted butter
5. Mix in:
Sugar
Salt
Honey
How sweet it is…
… it’s all a matter of preference. Add as much or as little as you like :)
6. Add
Flour
Baking powder
7. Stir together; let rest about 15 minutes
Stir in flour and baking powder
Let rest for about 15 minute
8. Prepare 8” x 8” aluminum pan – lining with parchment paper:
Cut sheet in half
Spread a thin layer of shortening on the parchment paper
Criss cross the two halves in pan
Prepare 8” x 8” aluminum pan
Using parchment paper makes it easy to get cornbread out of the pan
9. Pour batter into pan
10. Bake at 375°F for 26 - 30 minutes; toothpick test for doneness
How to Make Muffins
Oil muffin tin
Fill muffin tins around 2/3-3/4 full
Bake 375°F for 21-25 minutes
Makes 12 muffins
Ideas for add-ins include cheese, bacon and onion
Muffins freeze well; microwave or heat in oven until desired temp to eat
