Description
My family loves this delicious, gluten-free cornbread with TexMex soups like White Chicken Chili, Chicken Poblano Soup, and Southwest Butternut Soup. I often double the recipe for plenty of leftovers, which I reheat by slicing and arranging on a small cookie sheet in the toaster oven.
Ingredients
Scale
- 1⅓ cups milk of choice (I use coconut milk)
- 3 eggs
- ⅓ cup raw honey
- 6 tablespoons avocado oil
- 1 cup gluten-free 1:1 flour
- 1 cup masa harina
- 1 teaspoon unrefined sea salt
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350 F.
- Grease a 10-inch cast iron skillet. (No cast iron? Use a glass pie dish.)
- Combine ingredients in a large mixing bowl in the order listed. Mix until combined and batter is smooth. I use a wooden spoon and lots of elbow grease!
- Pour batter into greased skillet.
- Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
- Remove and serve warm!
