Killer Cornbread

This is my Killer Chili companion for a cold, wintery day. I used a Betty Crocker recipe and modified it to be gluten-free and sugar-free. Works pretty well! By the way, any Betty Crocker recipe I use that calls for sugar, I automatically cut the sugar amount in half. I swear, that woman must have been a sugar-holic! The excessive number of eggs and the extra tablespoon of baking powder are to lighten up the heaviness of the buckwheat flour. If you use regular flour, it’s one egg and one tablespoon of baking powder. You shouldn’t be able to taste any stevia aftertaste with this recipe, but if you do, just decrease the amount of stevia next time.

Killer Cornbread

1 cup buckwheat flour, fresh ground is best
1-1/4 cup corn flour, fresh ground is best
1 cup milk, can use coconut milk instead of dairy
1/4 cup stick butter (1/2 stick)
1 tsp. white stevia powder or 1/3 c. raw honey
2 tbsp. baking powder
3 eggs
1/2 tsp. salt

Preheat oven to 400 degrees. Melt butter, then mix in a large bowl with eggs and milk. Beat until mixed well. Add buckwheat and corn flour. If you grind your own fresh, use a sifter to keep the big chunks out. Needless to say, your cornbread is going to taste a LOT better if you grind your own flour with a Vitamix. Add other ingredients and mix just until ingredients are blended. Pour into buttered 9×9 baking pan. Bake for 20-22 minutes until a toothpick inserted in the middle comes out clean. You’ll know…

Enjoy!

 

 

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