Homemade sweet-style gluten-free cornbread. Fluffy and tasty, just without the gluten. Enjoy.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 8-ounce mini cocottes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Cook's Note:

Make sure all ingredients are certified gluten-free.

Lard can be substituted for the butter.

Nutrition Facts

369 calories; protein 8.4g 17% DV; carbohydrates 55.9g 18% DV; fat 12.9g 20% DV; cholesterol 119.6mg 40% DV; sodium 1059.4mg 42% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/19/2019
Tried this to use up some tapioca and rice flour. Read More