wait, it’s december already? where did november go? and for that matter, where did october go?
although i’ve been baking up a storm lately – from carrot cake cupcakes for mike’s bday to a whole slew of thanksgiving recipes (my favorites are souffle, cranberry relish, pecan pie, and pumpkin pie) to some pumpkin bread for a trip to leavenworth with friends this weekend – i haven’t been making a ton of new recipes.
but i did try out this new cornbread recipe, which is gluten-free and with a few tweaks, can easily be dairy-free, too. the first time i made it, i was shocked at the batter’s watery texture. but after baking for a little less than half an hour, this recipe created a delicious, light cornbread that was irresistible with a little butter and honey on top. i love pairing it with soup and chili – it’s the perfect complement to round out a warm winter meal. enjoy!
all-corn cornbread
yields 6-10 servings
borrowed from plan to eat
- 2c cornmeal
- 2t baking powder
- 1t salt
- 2 eggs
- 1T honey
- 2T melted butter (or canola oil)
- 2c (soy or almond) milk
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- preheat your oven to 450º and grease a 9″ pie pan or an 8×8″ square pan
- combine the cornmeal, baking powder, and salt in a medium bowl
- in a different medium bowl, whisk the eggs and add the honey, melted butter, and milk
- pour the liquid ingredients into the dry mixture and whisk to combine – the mixture will be very watery, but it will turn out great, promise!
- pour into your greased pan and bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean
- let it cook a bit before cutting, and enjoy with your favorite soup or chili!
