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Michelle Van Meter
By Michelle Van Meter

Cornbread - Gluten Free, Dairy Free, Sugar Free

8 steps
Prep:10minCook:15min
Updated at: Sat, 20 Apr 2024 02:07:45 GMT

Nutrition balance score

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Instructions

Step 1
Add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
Step 2
Pre-heat oven to 425°F and grease an 9"x9" square pan or 10" cast iron skillet with gluten-free cooking spray. 2 - 12 count muffin tins.
Step 3
In a large bowl beat together the eggs, sugar, and honey.
Step 4
Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
Step 5
Pour in the melted butter, buttermilk and egg mixture until fully combined. Combine wet and dry mixs completely.
Step 6
Pour the batter into the greased baking pan or skillet. Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Store leftovers in an air-tight container.
Step 7
Combine wet and dry completely
Step 8
Serving: 1slice | Calories: 248kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 335mg | Potassium: 184mg | Fiber: 2g | Sugar: 11g | Vitamin A: 335IU | Calcium: 79mg | Iron: 1.2mg

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