Gluten Free Cornbread with Honey Butter (Dairy Free)
Gluten free, dairy free, egg free; Free of: peanuts, soy
Servings 9 servings
Calories 201kcal
Ingredients
Cornbread:
- 1 cup Authentic Foods superfine sorghum flour
- ¾ cup corn meal
- ¼ cup golden ground flaxseed/flax meal*
- 3 Tablespoons unbleached cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups rice milk or carton coconut milk
- ⅓ cup light tasting olive oil
- Liquid Stevia drops, optional
Honey Butter:
- 3 Tablespoons Earth Balance Soy Free
- 1 Tablespoon honey
Instructions
Cornbread:
- Preheat oven to 350 degrees. Line an 8x8-inch pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, corn meal, flax meal, sugar baking powder, and salt.
- Stir in the non-dairy milk and oil until mixed. This will be a very thin batter. If you want this a bit sweeter, you can add some stevia drops to the batter.
- **Allow the batter to rest in the bowl for 4-5 minutes until it has thickened. Stir again and pour it into the prepared pan.
- Bake for 40 minutes or until a small knife inserted in the center of the cornbread comes out clean.
- Allow to cool for about 10 minutes before serving with honey butter. Enjoy!
Honey Butter:
- Mix together the Earth Balance Soy Free and the honey until well combined. Top warm cornbread with the honey butter. Store extra honey butter in an airtight container in the fridge.
Notes
*Do not skip the ground flaxseed/flaxmeal, this acts as a binder in this recipe in the absence of eggs and gluten
Nutrition
Calories: 201kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 281mg | Potassium: 168mg | Fiber: 2g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 55mg | Iron: 0.8mg
