I’m not one to complain…much…but people should really double-check their recipes before putting them on the web. Originally, this was billed as a gluten-free 100% cornmeal cornbread. Not happening. Cornmeal does not easily absorb the liquids used in the recipes, so I adjusted this. As a result, it can no longer be called 100% cornmeal. In fact, I’ve never successfully made one that is 100% cornmeal, no matter what brand of cornmeal I’ve used.
In spite of that fact, this is quite delicious.
I should say that this is purposely not a very sweet bread. There are two alternatives to consider. First, toasting it and serving it with some kind of fruit preserves, or adding 2 tbsp. of either sugar or agave sweetener in addition to the honey.
1-3/4 cup cornmeal (GMO-free or organic; I use Bob’s Red Mill)
1/2 cup corn flour (Bob’s Red Mill)
1/2 cup gluten-free flour (Bob’s Red Mill)
2 tsp. baking powder
1 tsp. xantham gum (Bob’s Red Mill)
1 tsp. salt
2 eggs (any size will do)
1 tbsp. honey
2 tbsp. sugar or agave sweetener (optional; see opening above)
2 cups milk (pasteurized and 2%)
2 tbsp. melted butter
Sugar (for sprinkling on top of the batter)
Soft butter for serving
Preheat oven to 450 degrees. Prepare an 8″ x 8″ baking pan.
In a small bowl, combine the dry ingredients. In a medium bowl, beat the eggs and mix in the honey, milk, and melted butter.
Pour the dry ingredients into the wet, and mix until combined.
Pour into your baking pan and sprinkle on the sugar. Bake for about 20-25 minutes, or until a knife or toothpick comes out clean.
Serve with soft butter.