Cornbread, Gluten Free

Delicious sweet and warm cornbread. Serve it toasted with a dab of butter and jam (yum) or eat it with some Vegetarian Chili. If you’re in the mood for muffins, just drop batter into muffin liners and bake for 15-20 minutes or until light golden brown.


  • 1 cup corn or oat flour
  • 1 cup fine cornmeal
  • 1 tblsp baking powder
  • ½ tsp salt
  • 4 tblsp organic unsalted butter or coconut oil, melted
  • 2 large organic eggs
  • 1 cup organic buttermilk
  • ¼ cup organic sugar
  • ¼ cup pure honey
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2.  In a large bowl, whisk corn flour, cornmeal, baking powder and salt.
  3.  In a separate bowl, whisk melted butter or coconut oil, eggs, buttermilk, organic sugar, honey and vanilla extract.
  4.  Pour wet ingredients into flour mixture and stir just until combined.  Spoon batter into muffin cups.
  5.  Bake for 20-25 minutes or until toothpick comes out clean.

Yields 12 standard muffins.

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