Little House in the Northwoods Gluten Free Sweet Cornbread

We used Bob's Red Mill 1‐to‐ 1 All Purpose Flour to make this cornbread, but other gluten free flour blends should work just fine. This recipe makes a light, fluffy and mildly sweet cornbread. If you like a more dense cornbread, you can add up to ½ cup more gluten free flour blend.You could also reduce or eliminate the sugar for a more savory cornbread.

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Serves: 2

Ingredients:

• 1 ½ cup yellow cornmeal medium grind
• 1 cups Bob's Red Mill 1‐to‐ 1 Gluten‐Free Flour
2 tbsp baking powder
• ¾ cup white sugar
• ½ tsp salt

• 14.75 ounce can creamed corn
• 1 cup melted butter
• 4 eggs beaten
• 1 ½ cups milk

• 4 tbsp butter melted in cake pan
• Desired Herbs and Spices



Directions:

1. Preheat oven to 375 degrees.
2. Place the Dry Ingredients in a bowl and mix.
3. Place Wet ingredients in a separate bowl and mix until combined.
4. Pour Wet into the Dry ingredients, mix until combined.
5. Melt 4 tblsp butter in microwave and pour into cake pan. Spread it around the pan.
6. Pour the batter in, smooth surface. Sprinkle on any herbs and spices before baking. We will sprinkle salt, pepper, onion powder, parsley and other dried herbs.
7. Bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
8. Best served warm! Serve with butter and honey as well, to take it over the top!



“ Learn character from trees, values from roots, and change from leaves. ” ~Tasneern Harneed

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