Thursday, February 3, 2011

Corn Bread and Honey Butter

I love to serve warm corn bread and honey butter with Chili on a cold wintery day!  If you prefer a smaller amount, just half the recipe and use an 8 x 8 inch pan.

2 cups corn meal
2 cups featherlight flour
1 1/2 teaspoons xanthan gum
1/2 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
2/3 cup canola oil
2 large eggs, lightly beaten

Preheat oven to 400º.  Spray 9 x 13 inch baking dish with cooking spray.  Combine corn meal, flour, xanthan gum, sugar, baking powder and salt in medium bowl.  Combine milk, oil and egg in small bowl; mix well.  Add milk mixture to flour mixture; stir just until blended.  Pour into prepared pan.

Bake for 20 minutes, or until wooden pick inserted in center comes out clean.  Serve warm.

Note:  Make sure the corn meal is gluten free.

Honey Butter

1/2 cup butter
1 tablespoon honey
1/3 cup powdered sugar
1/4 teaspoon vanilla

Whip the butter until it's fluffy.  Add the honey, butter, powdered sugar, vanilla.  Beat until smooth.

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