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 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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