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Gluten-free Corn Bread

Adapted from Dinosaur Bar B Que Grill
Recipe Category All Recipes, Sides
Author Christine Andrew

Ingredients

  • 1 1/4 cups yellow cornmeal
  • 1/4 cup sugar (Xylitol)
  • 3/4 cup Pamela's Gluten-free Baking Mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon sea salt,
  • 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
  • 2 eggs, slightly beaten
  • 1/2 teaspoon vanilla
  • 1/4 cup melted butter
  • 2 tablespoons raw honey

Instructions

  • Set oven at 350.
  • Grease an 8x8-inch baking pan with butter or coconut oil.
  • Keep warm in the oven.
  • Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
  • Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
  • Pour the wet ingredients into the dry and give them a good stir, just til moistened.
  • Pull the hot greased pan from the oven and pour in the batter.
  • Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.
  • When done, take the corn bread out of the oven and brush the top with honey.
  • Cool slightly before cutting into squares.
  • Enjoy with butter and honey and your favorite chili!