Gluten-Free Cornbread
Ingredients
- 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 cups 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 cup natural sugar — I used palm sugar Read all about sugar: the good, bad and the disgusting
- 3/4 teaspoon sea salt To salt your food or not to salt your food?
- GF cornbread mix – 20 ounces
- 2 1/2 cups corn I used frozen
Instructions
- 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.