I came up with this recipe for cornbread based on a recipe from my Mom. She would make Johnny Cake for us and we would load it with butter and Rogers Golden Syrup and to this day I drool when I think about it. My nieces and nephews love it and my kids love it. We still call this Johnny Cake and the kids ask me to make it every time we visit Lethbridge.
I adapted my Moms recipe using less sugar (no refined sugar) and gluten free flours and I seriously think that the end result is identical to the original recipe.
This bread is great served with chili or soup or in my house my kids like it with organic butter and real maple syrup. I bake this bread in a dark pan or a cast iron pan to get the edges browned and crispy.
Gluten Free Cornbread
1 cup cornmeal
1/2 cup milk (use whatever kind of milk you want)
Mix this together and set aside.
1/2 cup organic butter
1/4 cup raw honey
2 free range eggs
3/4 cup brown rice flour
1/2 cup quinoa flour
2 1/2 tsp baking powder
3/4 tsp sea salt
1 cup milk (milk of choice)
Preheat oven to 350 degrees F and butter a 8 inch round or square baking pan.
Stir together cornmeal and milk and set this aside while you mix together the other ingredients.
In a mixing bowl, beat together butter and honey until combined. Add in eggs and beat until fully incorporated. Stir in the flour, baking powder and salt. Add in the cornmeal mixture and the milk. Pour into the prepared baking dish and bake until done in the center. Approximately 40 minutes.