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Categories:
white rice flour sorghum flour cornmeal baking powder baking soda salt eggs rich yogurt sour cream butter
Viewed: 10 - Published at: 5 years agoIngredients
- 1/2 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup sorghum flour
- 3/4 cup cornmeal (like you would use to make polenta)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons rich, high-quality honey
- 2/3 cup plain, gluten-free yogurt
- 1/3 cup sour cream
- 2 tablespoons melted butter
Method
- Turn the oven on against the cold and let it preheat to 400°. Grease a square or round baking pan with your favorite oil or butter.
- Mix the gluten-free flours, cornmeal, baking powder, baking soda, and salt. Set that bowl aside.
- Measure out the sour cream, butter, honey, and melted butter. Mix them all together. Whisk in the eggs and beat them all together until the liquids have become a coherent mixture.
- Add the wet ingredients to the dry ones and stir it all together until just moistened.
- Pour the cornbread batter into the pan and bake the cornbread for twenty minutes, or until the top has reached the golden color you desire. Let it cool for a few moments.
- This cornbread is particularly good with soft butter and the same honey you used to make the batter.
