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Let's Talk Corn Bread...

I like to keep it SIMPLE around here, so you should know this highly addicting corn bread is super forgiving and only 9 ingredients...yay!! It's a perfect fall baking project that pairs well with chili & soup, thanksgiving food, or on its own.


Oh yeah, and it can easily be made DF & Gluten Free if you desire :)


If you're into taking your recipes to the next level, try adding some mix-ins. You can add one, two, or all of them...go crazy! A fan favorite around here is adding 1-2 diced jalapeños + 1/2 cup cheddar cheese. Another great choice is 1 tsp cinnamon + 1/2 cup dark chocolate chips. Leave a comment below what you mixed in...I must know!!

  • Fresh or frozen corn

  • Diced jalapeños

  • Shredded cheddar cheese

  • Chopped bacon pieces

  • Chocolate chips

  • Cinnamon + sugar

  • Rosemary + sage + thyme




Okay, I think it's time to get baking...

CORN BREAD

(GF) GLUTEN & (DF) DAIRY FREE

yield: 8 - 12 slices | ready in an hour


I N G R E D I E N T S

  • 1 cup GF Cornmeal

  • 1 cup GF Flour** (Cup4cup Wholesome or Oat flour)

  • 2 tsp baking powder

  • 1 tsp salt

  • 1 cup milk, unsweetened almond (sub: oat, nut, or regular milk)

  • 1 tbsp apple cider vinegar

  • 2 eggs

  • 1/4 cup honey (sub: agave)

  • 1/4 cup melted butter (DF or regular) + more to coat pan


M E T H O D

  1. Preheat oven to 375 F. Line a 10" cast iron dish or 9" square baking dish with a thick layer of butter (Regular or DF butter should work).

  2. In a large bowl, whisk together cornmeal, flour, baking powder, & salt.

  3. Once combined, add in milk, vinegar, eggs, agave and butter. Whisk everything together until a cohesive batter form. It will feel slightly spongey.

  4. Pour batter into your prepared baking dish. Bake for 25-30 minutes, until the edges are golden & a toothpick comes out clean when inserted into the center.

  5. Serve warm or cool — however you like it! I suggest with butter & honey...yum!

R E C I P E N O T E S

  • Keeps well at room temp or fridge for about 1 week, in the freezer for up to 3 months.

  • You can use alternative baking dishes then mentioned in the recipe method, but note the baking time will vary.

  • Leftovers? Unlikely, but if you do, tear or slice into 1" pieces & dry out on a cookie sheet to use for corn bread stuffing.


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