Gluten-Free, Dairy-Free Cornbread

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I love cornbread. I love making cornbread. I love eating cornbread. Cornbread, cornbread, cornbread.

Good ole Southern cornbread is simple and easy to make, tasty with a touch of sweet, and golden brown, crunchy skillet edges. What’s not to love?

More often than not I pour the batter into one skillet, but on occasion I make muffin versions. They are so easy to grab for breakfast in the morning or for an afternoon snack.

My favorite way to eat cornbread is warmed up with a smear of Earth Balance butter and a squeeze of honey. Mix it all together = perfection!

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GLUTEN-FREE, DAIRY-FREE CORNBREAD

Makes 24 large muffins or one 10-inch skillet

Ingredients

  • 2 eggs
  • 1 1/4 cup milk of choice (soy, almond, rice)
  • 1/2 cup vegetable oil
  • 3 tbsp honey
  • 1 1/2 cup yellow cornmeal
  • 3/4 cup gluten-free flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 1 tbsp baking powder

Directions

  1. Preheat oven to 375 degrees F.
  2. In small bowl, whisk eggs, milk, oil and honey together. Set aside.
  3. In a separate larger bowl, combine remaining ingredients.
  4. Slowly pour wet mixture into the dry mixture, mixing until combined.

For Muffins

  1. Lightly oil large cupcake tin then spoon mixture into cups, filling each roughly 3/4 of the way.
  2. Bake 25-30 minutes or until when a toothpick inserted into the center comes our clean. Edges will be brown.
  3. Allow muffins to cool in tins for a few minutes before removing to serve.
  4. Store extras in airtight container for up to 5 days.

For Skillet

  1. Lightly oil 10-inch cast-iron skillet and pour in entire mixture.
  2. Bake 25-30 minutes or until when a toothpick inserted into the center comes our clean. Edges will be brown.
  3. Slice and serve in skillet.
  4. Store extras in airtight container.