Honey Cornbread (gluten-free, dairy free)
Author: Mary Saylor
Prep time:
Cook time:
Total time:
Serves: 5 with seconds
- Wet ingredients:
- 2 eggs
- 2 c. unsweetened soy milk
- juice of one large lemon, 3-4 Tbsp.
- 6 Tbs. extra-virgin olive oil
- ½ c. natural honey
- Dry ingredients:
- 1½ cups brown rice flour
- 1½ cups La Estancia polenta
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- Preheat oven to 425.
- Get out a large bowl for the wet ingredients.
- Crack eggs into bowl, beat with a whisk.
- Add soy milk, lemon juice, and oil.
- Heat honey in microwave until warm, but not hot.
- Stir honey into other wet ingredients.
- In another bowl combine dry ingredients.
- Grease a 9 x 13 pan with olive oil.
- Combine wet and dry ingredients.
- Pour into pan.
- Bake for 20 minutes or until knife comes out clean from the cornbread.
Recipe by Fit and Fed at http://fitandfed.net/2011/11/30/honey-cornbread-gluten-free/
3.5.3208