Gluten-free

Made with ghee, honey and cornmeal. 40 min, makes 14, 9 ingredients.

Recipe by rachaelsgoodeats.com

Prep

15 min

Cook

25 min

Total

40 min

Makes

14

Ingredients

• 3 eggs (room temp)
• 1 cup milk (I used unsweetened almond milk)
• 1 tbsp lemon juice
• 1/3 cup ghee (melted)
• 1/2 cup honey
• 1 cup + 2 tbsp cornmeal (I used Masa Harina and it worked great!)
• 1 cup GF all-purpose flour
• 1 tsp salt
• 2 tsp baking powder

Instructions

Method by rachaelsgoodeats.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 375 degrees F. In a large bowl, add all of the wet ingredients, then use a hand mixer or whisk to mix together.
2. Then add in your dry ingredients, making sure to break up any clumps, and combine. Make sure not to over stir!
3. Spray the cast-iron with oil, then pour in the cornbread mixture. Bake for about 20-25 minutes, until edges are golden brown and a toothpick inserted into the center comes out clean.
4. Top with honey and/or ghee and serve with chili, or enjoy as a snack any time of day.