If you’ve asked, “Is Cornbread gluten free”? Now it is! You’ll love this gluten free cornbread recipe…
Our neighbor friend, Michelle, is known for her delicious cornbread. One day I found this mix and thought I’d try a gluten free version. It’s really moist and tasty, and I call it “cornbread cake” because it’s just a little bit sweet, plus the kids were more excited to try it that way.
- 1 1/2 sticks of butter, melted — pastured butter is best for the most nutrients (Butter is a health food, oh yes it is! Read more here.)
- 1 1/2 cup cream or part whole milk and part cream — again, pastured dairy is best
- 3 eggs (Click here to scroll down and read all of my posts about eggs and why they’re so good for us!)
- 1/3 c. natural sugar — I used palm sugar (Read all about sugar: the good, bad and the disgusting)
- 3/4 tsp. sea salt (To salt your food or not to salt your food?)
- GF cornbread mix – 20 oz.
- 2 1/2 cups corn (I used frozen)
In medium saucepan (I use stainless steel) melt the butter, and then take it off the heat. Whisk in the cream/milk, and then the eggs, sugar, and salt. Stir in the cornbread mix, just until it’s mixed in, and then the corn. Spread into a buttered 9×13 ceramic or glass baking dish.
Bake at 350* until top is set and it’s all golden brown. About 55 minutes.
Serve with plenty of pastured butter — yum!
NOTE: Because I like experimenting, next time I plan to try it without the mix and substitute baking powder, organic cornmeal, and either some einkorn flour OR a gluten-free flour depending on who is eating with us. I’ll keep you posted.
Let me know if you try it!
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