Cornbread, GF DF

Ingredients

• 1 Cup Corn Meal
• 1 Cup All Purpose GF Flour
• 1 Tablespoon Baking Powder
• 1/4 Cup Sugar or Monkfruit sweetener
• 1/4 Cup Honey
• 1 Teaspoon Salt
• 1 Cup Milk Alternative (Oat Milk)
• 1/4 Cup Smart Balance DF butter
• 3 Eggs
• 1 Tablespoon Smart Balance DF butter for greasing skillet

Directions

1. To get those yummy crisp edges I use a cast Iron Skillet!!!
2. Preheat oven to 400 degrees with cast iron skillet inside the oven.
3. Combine all ingredients and mix thoroughly but DO NOT overmix.

Let batter rest 5 to 10 minutes.

1. Once the oven comes to temperature, carefully remove the skillet. Place the butter substitute in the skillet; use a knife or brush to spread the butter on the bottom and sides of the pan until it melts.

Pour in the batter.

1. Bake for about 20-30 minutes or until the top is a dark golden brown and a toothpick comes out clean.
2. You can use a Digital Pen Thermometer to test the temperature of gluten free breads and pull them out of the oven once they hit an internal temp of 200 degrees (testing this)

STORAGE

1. Although it can be left out overnight, it’s best to store leftovers in fridge to avoid spoilage.

Notes

SUGAR ALTERNATIVES:

You can substitute 1/4 Cup of Any Crystalized Natural Sugar in place of the sugar listed above (coconut / palm sugar, sucanat, maple sugar, date sugar, etc…), or none at all.