Gluten-Free Cornbread

Quick and easy to make, this gluten-free cornbread is perfectly sweet and fluffy and is a great accompaniment to so many mains. Baked in a skillet, it's ready to serve in 30 minutes.

📝 Ingredients

• 1 cup yellow cornmeal
• 1 cup gluten-free flour
• 1 Tablespoon baking powder
• 1/2 cup coconut sugar
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup unsalted butter (melted)
• 1/2 cup honey

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F and lightly spray a 9 or 10” cast iron skillet (or baking dish) with nonstick cooking spray.
2. 2In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
3. 3In a medium-sized bowl, whisk together the milk, eggs, melted butter and honey.
4. 4Add the wet ingredients to the dry ingredients and whisk together until just mixed.
5. 5Pour the cornbread batter in the prepared cast iron skillet.
6. 6Place the skillet in the center rack of the oven and bake for about 13 - 15 minutes, until golden and toothpick inserted in the center comes out clean.
7. 7Remove skillet from the oven and allow cornbread to cool for 5 minutes before removing it. Run a spatula alongside the edge of the skillet, and cut the cornbread in pieces (in squares or triangles). Serve warm.