Cornmeal Cornbread

One of my nieces is gluten intolerant.  It's really no fun to see food and not be able to eat it. When she comes to visit, I try to make all foods served be gluten free. I set out on a quest to find a cornbread recipe that didn't contain white flour.  This recipe has been enjoyed by all.  Because we have a large family, I double the recipe and use a large cast iron skillet to bake it in.  Actually, I often double if even if we don't have a lot of eaters, so we can enjoy leftovers! If doubling, give double the time to bake as well.

 Cornmeal Cornbread

  • 1 3/4 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 TBSP honey
  • 2 cups milk
  • 2 TBSP melted butter

Directions:

  1. Preheat oven 450 degrees.
  2. Grease a 10 inch cast iron skillet or an 8x8 pan.
  3. In a small bowl, combine cornmeal, baking powder, and salt.  Whisk well with fork.
  4. In a medium sized bowl, beat eggs and mix in honey, milk, and melted butter.
  5. Pour the dry ingredients into the wet and mix until just combined.
  6. Pour batter into prepared pan and place in oven.
  7. Bake at 20-25 minutes or until a knife or toothpick comes out clean.
  8. Allow to cool.