gluten-free cornbread
ingredients
3/4 cup gluten-free all-purpose flour
1 1/4 cup cornmeal
2 Tbsp cane sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 1/4 cup siggi’s plain filmjölk
2 large eggs
4 Tbsp butter, melted
1 cup corn, optional
Preheat the oven to 350*F.
Butter a 12-inch cast iron pan and set aside.
In a large bowl, whisk flour, cornmeal, sugar, salt, baking soda, and baking powder.
In a separate bowl, whisk together siggi’s filmjölk, eggs, and butter.
Create a well in the center of the dry ingredients and pour the wet ingredients in; stir until just combined. Add corn if using and mix until just incorporated.
Baking for about 20-25 minutes or until a toothpick comes out clean.
For muffins (makes 12), bake for about 13-15 minutes, turning halfway, or until a toothpick comes out clean.
