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