Friday, March 11, 2011

Buttery Corn Bread

So I came across this corn bread recipe a few weeks ago and LOVED it!  Of course, at that time I was still eating gluten, so I included the link to the original recipe.  The recipe below is the gluten free version- tweaked slightly, but honestly we couldn't tell the difference :) 

1/3 cup butter, softened
1/4 cup sugar or xylitol
1/4 cup honey
2 eggs
3/4 cup milk
1 cup, 2 Tablespoons gluten free all purpose flour (I used King Arthur brand)
1/2 cup cornmeal
1 teaspoon arrow root powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup frozen corn

In a mixing bowl cream the butter with the sugar & honey, then add the eggs.  In a separate bowl combine all the dry ingredients, sift together.  Add the dry mixture to the mixing bowl alternately with the milk. After all ingredients have been combined mix in the corn.

Pour into a greased 8x8 square pan.  Bake at 375 degrees for about 30 minutes.  Keep checking until a tooth pick "just" comes out clean.  I like it a little gooey/moist in the middle, so I keep a close eye on it and start checking around 25 minutes.  *You can double this recipe and put it in a 9x13.

Serve warm with lots of organic butter & honey :)

Original recipe from:

No comments:

Post a Comment

Now it's your turn, Leave a Comment