Gluten-Free Mini Cornbread Cocottes

Gluten-free cornbread is just as tasty and fluffy as traditional cornbread when cornmeal, rice flour, tapioca flour, and buckwheat flour are used in the batter.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 369 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup milk
• 2 tablespoons honey
• 2 eggs, beaten
• 3 tablespoons butter, softened
• ¼ cup tapioca flour
• 1 teaspoon vinegar
• 2 ¾ teaspoons baking powder
• 3 tablespoons rice flour
• 1 cup cornmeal, or more as needed
• 2 ⅔ tablespoons buckwheat flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.

Step 2

Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.

Step 3

Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.