Savory Cornbread
This savory cornbread will make a lovely addition for your fall and winter soups! This recipe requires just one bowl and whips up in just 15 minutes. It is delicious with butter and honey.
Ingredients
- 1¼ cups King Arthur Gluten Free Measure for Measure Flour (177g)
- ¾ cup cornmeal (116g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs
- 4 tablespoons butter, melted (can substitute oil for the same amount)
- ¾ cup + 2 tablespoons water (173ml + 2 T)
Instructions
- First, melt the butter and let it cool.
- Then preheat the oven to 375°F and lightly oil a 9.5'' x 7.5'' glass baking dish or one similar in size.
- In a large bowl, mix together the eggs, water, and melted butter.
- Next, add in the cornmeal, flour, baking powder, baking soda, and salt. Use a wire whisk to mix the ingredients just until the batter becomes smooth and not clumpy. Try not to over mix.
- Pour the batter into the baking dish and bake it on the middle oven rack for 25 minutes or until the middle springs back when touched, or an inserted toothpick comes out clean.
- Allow the cornbread to cool, but serve while still warm. Top with butter, honey, or both combined!