Yes, corn is a grain but for those who are not allergic it can be perfectly healthful food according to my research and discernment. If you are gluten free and miss some kick ass cornbread, this recipe is for YOU… US! Enjoy 🙂
1 C organic corn flour/meal (fine ground)
2 farm fresh eggs
1/2 C coconut flour
1/2 C tapioca flour
1/2 C sugar (or less if you prefer)
1/2 C butter (one stick)
1/2 ts baking soda
1/2 ts salt
1 C milk (or buttermilk, plain yogurt)
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Whisk all the dry ingredient then add all the wet ingredients until all lumps are gone. I used our kitchenaid stand mixer for this. It the batter seems to thick and sticky add water 1 TB at a time until smooth.
3. Pour batter into an oiled 9×9 glass, skillet or parchment lined metal pan.
4. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
*In our over it comes out perfect at 35 minutes every time!