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Gluten Free Cornbread

Posted in Gluten Free

We have enjoyed this modified gluten free version of Sue Gregg’s blender batter cornbread.

Ingredients:
 Stage One
1 C buttermilk
1/4 C olive oil or melted butter
3 Tbsp honey
2 C gluten free corn meal
 Stage Two
2 eggs
2 tsp gluten free baking powder
1 tsp salt
1/2 tsp cumin or cayenne pepper (optional, according to tastes)

Directions:

  1. Place stage one ingredients in the blender (wet ingredients first) and blend until thoroughly combined.
  2. Let mixture stand in blender a minimum of 7 hours, but over night is better.  (I made batter in the evening for the next day’s supper.)
  3. Pre-heat oven to 350 degrees F.
  4. Place stage two ingredients in blender with batter.  Mix until ingredients are combined.
  5. Grease square baking pan and pour in batter.
  6. Bake for 25-35 minutes until edges are golden brown and toothpick inserted in middle comes out clean.
  7. Serve hot with butter and honey.

Some variations:
Blue corn meal adds a little fun and color to this recipe. 
Stir in some whole cooked corn into the batter prior to cooking for more flavor and texture.

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