Cornbread or muffins, Gluten-free
Cornbread or muffins, Gluten-free
Yield 12
Ingredients
- 1 cup Gluten-free flour
- Namaste, Bob's Red Mill, or King Arthur are great brands!
- 1 cup Cornmeal
- 2 tsp Baking powder
- 1/2 tsp Sea Salt
- 1/4 cup Maple syrup or honey
- 2 whole Eggs, tempered or room temperature
- 1 cup Milk or an alternative
- 1/4 cup Coconut Oil, melted or softened
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk dry ingredients well: gluten-free flour, cornmeal, baking powder, and salt.
- With a whisk or in a kitchen mixer, mix softened coconut oil with maple syrup or honey. Coconut oil softens at 70F.
- Mix on high until whipped creamy, 2-3 minutes.
- Reduce speed + add tempered eggs.
- Slowly add in the milk of your choice.
- Slowly add dry ingredients.
- For muffins: Line or grease muffin tins. Fill each tin 3/4 of the way full. Bake 20-22 minutes until golden brown.
- For bread, grease a 9" pie baking dish or buttered/oiled cast iron. Pour in batter. Bake 25-28 minutes until golden brown.
