Sarah's Gluten- and Dairy-Free Cornbread

A friend showed me this recipe, which her father used when she was forced to eat gluten free. This is one of the easiest and best-tasting gluten-free recipes around. If you forget to mention it to those that are not gluten free-they will never know! Success! I have also used this for cornbread stuffing around the holidays, and it is always a favorite!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 190 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 3 teaspoons baking powder
• ¾ cup cornstarch
• 1 tablespoon honey
• 1 cup almond milk
• 3 tablespoons coconut oil, melted
• ¾ cup medium-grind cornmeal
• ¼ cup sweet rice flour

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch square pan.

Step 3

Whisk almond milk, eggs, coconut oil, and honey together in a small bowl.

Step 4

Stir cornmeal, cornstarch, sweet rice flour, baking powder, and salt together in a medium bowl. Add almond milk mixture and whisk until combined. Pour into the prepared pan.