An easy to make gluten free cornbread without a lot of fuss. This decidant side dish contains gluten free flour and coconut sugar for a healthier and tastier version that is great for dunking in soup or chili.
Preheat oven to 400 degrees F.
Coat a 9" pie pan with non stick cooking spray
In a medium sized mixing bowl, combine the Gluten Free flour, the corn meal, the baking soda, the coconut sugar and the salt. Mix with a spoon for 30 seconds to incorporate all ingredients together.
In a second small mixing bowl, combine the milk and the egg. Whisk this mixture for 15 seconds to break up the egg and to add a bit of air to the mixture.
Add the egg mixture into the cornmeal flour mixture and stir well for one minute. Batter does not have to be perfectly smooth but make sure there aren't any large lumps of unmixed cornmeal.
Add the melted butter to the cornmeal batter and stir for 10 seconds to combine.
Add the cornmeal batter into the greased pie plate and place uncovered into the oven. Bake for 22-25 minutes or until the texture is firm. A toothpick or a knife placed into the bread should come out clean with no residue on it if the cornbread is fully baked.
Allow the cornbread to rest for 5 to 10 minutes after coming out of the oven before cutting the bread. Enjoy!
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