Gluten-Free Corn Bread
Prep Time
15 minutes
Cook Time
25 minutes
Servings
- 1 cup Fine yellow corn meal 1 cup Fine yellow corn meal
- 1 cup Whole milk 1 cup Whole milk
- C&H® Light Brown Sugar 2/3 cup 2/3 cup C&H® Light Brown Sugar
- 1/3 cup Vegetable oil 1/3 cup Vegetable oil
- ½ cup Buttermilk ½ cup Buttermilk
- 1 large Egg 1 large Egg
- 1 cup Gluten-free flour 1 cup Gluten-free flour
- 3 ½ teaspoons Baking powder 3 ½ teaspoons Baking powder
- 1 teaspoon Salt 1 teaspoon Salt
Instructions
Step 1
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
Step 2
In a large bowl, combine corn meal and milk. Let the corn meal soak in the milk for 10 minutes.
Step 3
Add the rest of the ingredients to the cornmeal mixture. Stir until all ingredients are well incorporated. Divide batter evenly among prepared muffin cups.
Step 4
Bake for 20-25 minutes until golden brown. Let muffins cool in the pan for 5 minutes. Carefully remove from pan. Serve warm.
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