Donna’s Gluten Free Cornbread with Honey Butter

7 February 2016:  Being gluten free requires a relentless substitution of ingredients and I've adapted many recipes to eliminate sources of gluten.  This cornbread recipe also includes buttermilk powder which is much handier to keep around and corn kernels for extra bite.  The honey butter is so delicious when added to the cornbread while still warm.  I also like to make this in a Bundt pan which makes it look more like a bread.  Best, Donna:

Donna’s Gluten Free Cornbread with Honey Butter

(Inspired by “Moosewood Cookbook”, page 178)

 Ingredients:

For Cornbread:

2 large eggs

1/2 cup honey

2 cups fat-free milk

2 cups gluten free flour

2 cups gluten free yellow cornmeal, medium grind

1/4 cup buttermilk powder

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

6 Tablespoons butter, melted

1 cup corn kernels

For Honey Butter:

Mix 1/2 cup (1 stick) salted butter, room temperature, with 1/4 cup honey

Method:

Preheat oven to 400 degrees F.  Generously spray the inside of a bundt pan with cooking oil.  Drain out any excess oil.  Mix together the eggs, honey and milk in small bowl and set aside.  Mix the next 5 dry ingredients together in a large bowl, and add liquid ingredients along with melted butter and corn.  Stir well and spoon into prepared pan.  Bake for 35 minutes and remove from oven.  Allow to cool for 5 minutes before flipping onto serving plate.  Serve with Honey Butter.

Serves 12.

Copyright 2016.