GF Cornbread with Spicy honeybutter

I used medium grind cornmeal. The texture was great. Cook time was increased t0 28 minutes. I have halved the amount of cayenne for my family taste. Original recipe calls for 1/2 tsp Original honey ingredients 1/2 cup (113 g) butter, 1/4 cup (91 g) honey & 1/4 tsp (.4 g) cayenne pepper

Updated at: Thu, 17 Aug 2023 04:50:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories348.8 kcal (17%)

Total Fat12.5 g (18%)

Carbs56.6 g (22%)

Sugars26.9 g (30%)

Protein4.4 g (9%)

Sodium422.4 mg (21%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

CORNBREAD

170gcornmeal

course, stoneground

½ cupsugar

⅓ cupwhite rice flour

⅓ cuptapioca starch

⅓ cuppotato starch

14gbaking powder

4.7gcoarse kosher salt

0.4gcayenne pepper

1gxanthan gum

1 cupbuttermilk

room temperature

¼ cuphoney

¼ cupbutter

melted

2eggs

HONEY BUTTER

¼ cupbutter

room temperature

45ghoney

Instructions

CORN BREAD

Step 1

Preheat oven to 350

Step 2

Spray 8 inch square pan with GF cooking spray and line with parchment paper

Step 3

In a bowl, combine the cornmeal, sugar, rice flour, starches, baking powder, salt , cayenne and xanthan gum.

Step 4

Mix together buttermilk, honey, butter and eggs. Add to dry ingredients and mix to combine

Step 5

Pour the batter into the baking pan and bake until toothpick inserted in the center just coms out clean 20-25 minutes. Remove from oven and et cook completely. Cut into 9 squares.

HONEYBUTTER

Step 6

Using a stand mixer, beat the butter on high until very light and fluffy. Add in the honey and beat on medium until fully mixed. Serve along side the cornbread.