Thanksgiving staples: turkey, gravy, stuffing, sweet potato something, and CORNBREAD. Ironically, I was never the biggest cornbread fan growing up! However, since perfecting my gluten-free cornbread recipe, I’ve become a cornbread fiend. Simple, tasty, and delicious; my fellow gluten-free need to whip up this dish this Thanksgiving!
What You Will Do:
1 cup plus 2T gluten-free all-purpose flour
1 cup plus 2T gluten-free cornmeal
1/3 cup organic cane sugar
2 tbsp honey
2 tsp baking powder
1 tsp salt
2 eggs
1 cup almond milk
1/2 cup melted coconut oil
Dried Cranberries (1/4- 1/2 cup)
Honey Glaze:
1/4 Cup Honey
1 T coconut sugar
1 T coconut oil
What You Will Do:
Preheat oven to 350 degrees F.
In a large bowl, combine GF All Purpose flour, cornmeal, sugar, baking soda, and salt.
In a small bowl, whisk eggs. Add melted coconut oil, almond milk, and honey.
Pour liquid bowl into the large bowl containing the dry ingredients. Mix until fully incorporated.
Add dried cranberries!
Pour into a 9” x 9” bread/brownie pan, and cook for 23-26 minutes. (Test with knife at 23mins, and cook longer if needed).
Let your bread cool, and top with your honey glaze! (Combine the three ingredients in a saucepan, and cook until melted together). Sprinkle more dried cranberries on top!
PRO TIP: SERVE WARM!! If you make the cornbread a day before thanksgiving, make sure to microwave it before serving. Also, add the warm honey glaze when you are ready to eat it!
Leave a Reply