I hope you are ready for another year of amazing recipes! My sister and I are very excited to add more yummy recipes to enrich your lives with tasty goodness. We have some killer recipes for this year, so you better stay tuned.
This recipe is the one I promised in the last post. Here comes the gluten free cornbread.
This is one of Kara’s recipes. I have made this many times because it is so easy to make, even with the gluten free changes.
To make this recipe gluten free, I use all purpose gluten free baking flour and unsweetened vanilla almond milk. I have tried the recipe with the sweetened vanilla almond milk and it is a little too sweet; however, the unsweetened vanilla almond milk works perfectly. You can also use regular milk with the gluten free flour and it will work just fine.
I have yet to try blueberry muffins, but that is on my list for the future. I am sure gluten free cornbread blueberry muffins will be amazing! I will update this post when I try them.
For now, I hope you enjoy this cornbread; gluten free or regular. It turns out every time.
Thanks for the recipe Kara!
1 stick butter
1 cup sugar
1 cup yellow cornmeal
1 and ½ cups flour (all purpose gluten free baking flour)
1 and ½ cups milk (unsweetened vanilla almond milk, or any kind such as 1%, 2%, etc.)
2 tsps baking powder
Preheat oven to 375 degrees.
Cream butter and sugar; add cornmeal and eggs. Beat in baking powder. Add milk and flour alternately. Mix till blended, but don’t over mix.
Grease an 8 by 8 inch pan. Pour in batter. Bake at 375 for 35 to 40 minutes. It’s done when a toothpick comes out clean.
You can add blueberries if you like. Also, you can cut down on the sugar, and the recipe will work just fine.