Gluten-free | Contains egg
There is something so comforting about a pillowy piece of cornbread, am I right? Especially at dinner! I eat this alone, with melted butter or I use it to soak up sauce or soup broth. A perfect accessory to your fall or Thanksgiving table.
I adapted this recipe which is made from 100% cornmeal from Plan to Eat. For me, I found that by adding a little oat flour… it makes for a fluffier bread and softens up some of the grittiness the plain cornmeal can leave behind. Also, letting the batter sit and having the cornmeal soak in some liquid makes a big difference in the method, so don’t skip that part! I love adding rosemary to- well, a lot of things, but definitely bread. It works great here for a savory cornbread. If you like it sweeter, add some more honey to the batter and the rosemary part is up to you.
- 1 3/4 cup cornmeal (non-GMO, I use Bob’s Red Mill)
- 2 tbsp gluten-free oat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp chopped, dried rosemary
- 2 eggs, beaten
- 1 tbsp honey
- 2 cups milk (I used almond milk)
- 2 tbsp melted butter
- Preheat oven to 425f degrees and grease an 8×8 inch pan (I used a glass pyrex, I’ve also used a ceramic casserole dish and both work well).
- In a bowl, combine: cornmeal, oat flour, baking powder, rosemary, and salt. In a larger bowl, mix: beaten eggs, honey, milk, and melted butter.
- Pour the dry ingredients into the wet and mix until combined. Let the mixture sit for approx. 20 minutes so the cornmeal can absorb the liquid.
- Turn the oven up to 450f degrees. Mix the batter up once more before pouring into the greased pan and place into the oven.
- Bake for approx. 25 minutes (a toothpick test should do – stick a toothpick or fork in the center of the bread, once it comes out clean, it’s ready).
- Let the bread rest for a few minutes, serve a little warm with some butter (or if you like it sweet… add some honey too!)