This recipe produces deliciously fluffy and perfectly sweet cornbread, with no gritty cornmeal bits. No one will be able to get enough!
- 8 tablespoons unsalted butter
- 1 cup yellow cornmeal
- ½ cup brown rice flour
- ½ cup tapioca starch
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 2 large eggs
- ⅓ cup sugar
- ¼ cup honey
- ¾ cup buttermilk
Preheat the oven to 400° F. Grease an 8 x 8-inch glass baking dish.
Melt butter in a small saucepan. Remove from heat and let cool. Meanwhile in a medium bowl, whisk together the cornmeal, brown rice flour, tapioca starch, baking powder and xanthan gum.
In a large bowl, mix eggs, sugar and honey. While whisking, slowly pour the cooled butter into the egg mixture. Then mix in the buttermilk. Add the cornmeal mix in 2 parts and stir until just combined. Pour into the prepared baking pan and spread out evenly.
Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.
Make-ahead tip: Make this the day before but cut it right before serving. That will keep your cornbread nice and moist.
Nutrition Analysis: 300 cal, 14 g fat, 80 mg chol, 65 mg sodium, 44 g carbs, 2 g fiber, 18 g sugar, 4 g protein.
Lauren Marie writes the popular gluten-free food blog LaurenMarieGlutenFree.com.