February 26, 2014


Who doesn't love cornbread?
It is delicious and gluten free.


2 cups organic coarsely ground yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 egg
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk


Preheat your oven to 400°F. Place 12 cupcake silicone molds on a muffin baking mold.

In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, and buttermilk, and whisk to combine well.

Mix dry ingredientswith the wet ingredients.  Mix until just combined. Pour the mixture into the prepared pan. Bake for 15-18 minutes, or until lightly golden brown on top, and a toothpick inserted in the center comes out clean. 
Serve hot & Enjoy!!!!

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