Gluten Free Cornbread

Almost every time I make chili I make cornbread to go with it.  I have no idea why.  They just seem like a good match to me.  I love any salty/sweet combinations.  Chili was on our menu last week, so I had to come up with a gluten free cornbread recipe.

I mostly used the same recipe I always do but modified it slightly to make it gluten free.

I made muffins this time.  But it works just as well to make a full pan of cornbread.

These are very simple to make.  Put the ingredients in the bowl, mix with a spoon, pour and bake.  

You end up with slightly sweet, delicious cornbread.  This is a great match for soup or stew.  Or it works well for breakfast topped with honey or maple syrup.

Gluten Free Cornbread

makes 12 muffins or a 9" round bread

1 cup organic cornmeal

1/2 cup white rice flour

1/4 cup amaranth flour

1/4 cup tapioca flour

2/3 cup organic cane sugar, sucanat or coconut sugar

1 tsp. sea salt

2 tsp. baking powder

1 tsp. baking soda

1 egg

1 cup milk (or milk substitute)

1/3 cup melted butter or coconut oil

Heat oven to 400 degrees.  Grease a 9" round cake pan or line a muffin tin with paper cups.

Combine the dry ingredients.  Add the wet ingredients and stir until combined.

Pour into prepared pan or muffin cups.

Bake 20 - 30 minutes (less for muffins, more for bread), until golden and baked through.

Serve with butter, honey, syrup or jam.