This gluten free cornbread is made with nectar and is soggy, superbly sweet, and delicate. Delectable with bean stew, it's simple and brisk to put together and is made with more beneficial fixings, similar to nectar and gluten free flour.
My gluten free cornbread formula is made with nectar, thus it has an excellent inconspicuous sweetness to it. It's surface is delicate, and impeccable to gather up your stew with! Some gluten free breads can be brittle in surface, however that isn't the situation with this formula. You'd be unable to figure this is GF!
My gluten free cornbread formula is around 150 calories a serving and is a decent wellspring of calcium, iron and nutrients A, B6 and B12. I made my formula with nectar which is a more advantageous alternative contrasted with refined sugar. This is an extraordinary formula in the event that you or anybody in your family has a gluten bigotry.
- 1 cup gluten-free all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup honey
- 1 tablespoon baking powder
- Pinch salt
- 3/4 cup milk or vegan milk
- 6 tbsp butter melted
- 2 eggs lightly beaten
Instructions :
- Preheat the oven to 375 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan.
- In a large bowl, stir together the flour, cornmeal, salt, and baking powder.
- Make a well in the center of the dry ingredients. Add the butter and honey and stir well then add milk and eggs; stir to combine.
- Pour the batter into prepared baking pan.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean. Let cool a few minutes then cut into 9 even squares. Serve with butter and more honey.
Source : bit.ly/2tzvIwx
Read more our recipe : Mini S’mores Cheesecakes #diet #dessert #cheesecake #paleo #glutenfree
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