Cornbread

The perfect addition to any meal, or as an ingredient in Thanksgiving stuffing.

2 large eggs, beaten lightly
6 TBS butter, softened
1 1/3 cup milk (we used 1%)
1 cup cornmeal
1 cup rice flour (can be made with white or brown rice flour)
1 tsp baking soda
1 tsp unrefined sea salt

Preheat oven to 400 F.

In a large glass bowl, beat eggs and butter together, add milk and stir to combine. In a separate glass bowl, mix dry ingredients together and then add the dry ingredients to the wet ingredients and mix well.

Pour into a buttered 8×8 glass baking dish and bake for 25-30 minutes or until top is golden brown and a knife comes out clean when inserted into the middle of the cornbread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s