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THE GF Cornbread Recipe for Everyone in the Family

Hey hey, this is the cornbread recipe for you. I found it three years ago and thought I added the recipe to this blog. As it turns out, I only wrote about it. I have made many adaptations. I will give you my favorite and then add options for you.

Rustic Hearty Cornbread
Ingredients:
1 cup Bob Mill's Brown Rice Flour
3/4 cup Bob Mills' Stone Ground Corn Flour
2 - 3 tablespoons sugar
2 1/2  teaspoons Baking Soda
3/4 teaspoon Salt
1 tablespoon butter
1/4 cup melted butter
2 eggs
1 cup milk
9 x 9 glass pan or 9 inch cake pan

Preheat oven to 400 degrees.

 Mix dry ingredients
Put one tablespoon of butter into the pan. Place the pan in the oven and let the butter melt. Keep an eye on the butter so it does not burn.

Mix wet ingredients
Add wet ingredients to dry ingredients and mix until well blended. (About a minute.)
Pour in pan. Smooth to side, bake for 15 to 20 minutes. Check center with a toothpick. When the toothpick comes out clean the cornbread is done.

Sooooo Yummy.

For Smooth & Light Cornbread try organic white corn flour.

For in between  Light and Hearty try Hodgson Mill Corn Meal, Yellow Stone Ground, Organic

Our favorite meal with this cornbread is navy beans poured over the top with fresh tomatoes and onions. Soak the white beans (or ham beans) overnight in water that is one inch above the height of the white beans in the pot. The next day, when cooking, bring the beans to a boil and simmer for about 3 hours. Do not rinse or pour out any excess water after cooking.

 Add sriracha sauce to individual servings! Delicious!

Have a Happy Health-a-licious Day!


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