My Rockin’ Gluten Free Cornbread

I have gotten my cornbread recipe down…

It so ROCKS if I do say so myself!

1 cup unsweetened vanilla almond milk

3/4 cup milk

2 cup corn meal (make sure it is GF)

1 tsp salt

2 eggs

2 tsp baking powder

1 Tbs raw honey (local is best)

2 Tbs melted butter (make sure it is GF)

Combine dry ingredients and add to wet ingredients. Be sure to whisk wet ingredients together. (Some people like for the eggs to be room temp) Bake in greased 8×8 glass dish or cast iron skillet @ 450 for 20-25 minutes!

I freeze any leftovers and that works very good!

Enjoy!