Gluten Free Corn Bread
Gluten Free Corn Bread ~ Naturally gluten free corn bread with a corn meal base creating a golden and crispy top with a fluffy lightly sweetened coconut sugar and honey interior. Use it in my Corn Bread Stuffing recipe or serve it drizzled with honey...my personal favorite!
I have been on the search for the perfect gluten free corn bread for quite some time. This one checks off all the boxes. Crispy top and soft fluffy interior without using a ton of butter...check. Slightly sweetened without using refined sugar...double check, Naturally gluten free without using a ton of different flour blends...triple check! And most importantly, super delicious on its own, drizzled with honey or in my Corn Bread Stuffing. This Corn Bread recipe is a winner in my book and I'm sure it will be one in yours too! Ohh, and did I mention that it is super quick and easy to throw together? Give it a try and let me know what you think!
~Dry Ingredients ~
Pulverize the corn meal into a very fine corn flour. Depending on your blender or food processor this could take as little as a minute or as long as 5-10 minutes. This ensures the corn bread has a smooth texture and isn't giddy as you may find other corn breads to be. You can add in the remainder of you dry ingredients to this container and pulse together a few times.
Add your dry ingredients to your wet ingredients and stir until just combined. Do not over mix or you will lose those gorgeous little bubbles that will ensure a nice fluffy corn bread.
Check out that golden delicious top!!!
2 cups of cornmeal finely ground in the Vitamix or food processor for 5 minutes
½ teaspoon of salt
1 teaspoon baking soda
1 teaspoon baking powder
¼ cup coconut sugar
2 tbsp honey
1 1/2 cups of plain greek yogurt
¼ cup melted coconut oil
1 cup of plain almond milk
¼ cup melted coconut oil
Preheat oven to 400 degrees.
In your Vitamix or food processor, pulverize the cornmeal for about 5-10 minutes until you have a fine corn flour. It will take less then a minute in the Vitamix.
Add remainder of the dry ingredients to the blender and pulse a few times to incorporate.
In a medium bowl, add wet ingredients and mix well.
Stir the wet ingredients into the dry ingredients and mix with a large spoon until just combined. It will thicken up a bit as it sits.
Pour the batter in a 8 x 8 greased glass baking dish and bake for 25 minutes at 400. The top will be golden and crispy and the inside is soft and cake like.