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!
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
- Preheat oven to 375 degrees F.
- In small bowl, whisk eggs, milk, oil and honey together. Set aside.
- In a separate larger bowl, combine remaining ingredients.
- Slowly pour wet mixture into the dry mixture, mixing until combined.
For Muffins
- Lightly oil large cupcake tin then spoon mixture into cups, filling each roughly 3/4 of the way.
- Bake 25-30 minutes or until when a toothpick inserted into the center comes our clean. Edges will be brown.
- Allow muffins to cool in tins for a few minutes before removing to serve.
- Store extras in airtight container for up to 5 days.
For Skillet
- Lightly oil 10-inch cast-iron skillet and pour in entire mixture.
- Bake 25-30 minutes or until when a toothpick inserted into the center comes our clean. Edges will be brown.
- Slice and serve in skillet.
- Store extras in airtight container.