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Gluten Free Cornbread

Almost every time I make chili I make cornbread to go with it.  I have no idea why.  They just seem like a good match to me.  I love any salty/sweet combinations.  Chili was on our menu last week, so I had to come up with a gluten free cornbread recipe.

I mostly used the same recipe I always do but modified it slightly to make it gluten free.

I made muffins this time.  But it works just as well to make a full pan of cornbread.

These are very simple to make.  Put the ingredients in the bowl, mix with a spoon, pour and bake.  

You end up with slightly sweet, delicious cornbread.  This is a great match for soup or stew.  Or it works well for breakfast topped with honey or maple syrup.

Gluten Free Cornbread
makes 12 muffins or a 9″ round bread

1 cup organic cornmeal
1/2 cup white rice flour
1/4 cup amaranth flour
1/4 cup tapioca flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1 egg
1 cup milk (or milk substitute)
1/3 cup melted butter or coconut oil

Heat oven to 400 degrees.  Grease a 9″ round cake pan or line a muffin tin with paper cups.

Combine the dry ingredients.  Add the wet ingredients and stir until combined.

Pour into prepared pan or muffin cups.

Bake 20 – 30 minutes (less for muffins, more for bread), until golden and baked through.

Serve with butter, honey, syrup or jam.

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