I finally cracked the code on good gluten-free cornbread. Or muffins, whatever you prefer. This is huge, and more than a year in the making. I love one of these drizzled with raw honey, or toasted with ghee and eaten with something like dumpling squash bowls.
The gluten-free cornbread experiments have been plenty, they’re tough little treats to replicate with wholesome ingredients. In fact, one batch in particular was the only baking experiment an ex of mine refused to eat. The result I’ve been trying to replicate for a long while now was Krusteauz’s Honey Cornbread. The taste is honestly phenomenal, but it’s phenomenal because it contains dairy, white flour and sugar.
This recipe can be made vegan by swapping the egg for 1 tsp of apple cider vinegar. This batch makes 8 muffins, but is easily doubled to make into an 8×8″ cornbread loaf.
- 1 cup sprouted cornmeal
- 1/2 cup sprouted brown rice flour
- 1 teaspoon baking powder
- 1 cup non-dairy milk
- 1/4 cup raw honey
- 1 egg
- 2 tablespoons coconut oil or ghee melted
- pinch of salt
Preheat oven to 350°F. Whisk egg, raw honey, and non-dairy milk in a small bowl. Add all remaining ingredients and stir until smooth.
If making corn muffins, pour 1/4 cup of batter into greased muffin tins (unless lined with baking paper). Bake for 13-15 minutes. If making into a cornbread, grease an 8×8″ pan, bake for 23 – 25 minutes.