So this past week I had me a hankerin for some chili and sweet cornbread! (Sorry, it really brought out the hillbilly in me). I knew I had some chili already cooked and in the freezer so that was not a problem. The problem was….how do I make gluten-free sweet cornbread? So, I did what I always do when I need ideas, I surfed the web. Do you know how hard it is to find gluten-free sweet cornbread recipes that don’t have a lot of crap in them?! Yep, real hard. Well I finally found one that wasn’t too bad but it was made with rice flour and a bunch of corn starch and I am just not too keen about putting all that starch into my bread but I thought I would give it a go to see how it tasted and then I would be able to figure out how to make it the way I wanted with the ingredients I prefer. Besides I REALLY had a hankerin for some sweet cornbread and chili!
So, I got the chili out of the freezer to thaw, milled some popcorn for some fresh cornmeal, and got started on that batch of cornbread. Half an hour later, I was ready to heat up that chili and taste that cornbread! The anticipation was killing me!!!! So I opened the container of chili and guess what? It wasn’t chili. It was some sort of mystery sauce. Note to self…LABEL! Well, all the other containers that I thought were chili all looked the same as this mystery sauce so I didn’t dare defrost more. Oh well, chili another day….besides, I still had that sweet cornbread!
The cornbread tasted pretty good so I changed it up completely, different measurements, flour, sweetener, milk, everything. The second batch was nearly perfect. One more time…perfection! I’m pretty darn proud of myself! 😉
So 3 batches of sweet cornbread later, I decided it’s time to make that chili before I get absolutely sick of sweet cornbread (is that even possible?) but that recipe will be the next post as long as it turns out tastey…it’s cooking as I type.
I made sweet cornbread muffins but if you prefer to make it in a pan that’s just fine but you’ll have to guess the timing out for yourself but my guess is that it should be close to the same timing.
Did I mention this recipe is gluten-free? 🙂
Sweet Cornbread Muffins Recipe:
1 1/4 c cornmeal
3/4 c blanched almond flour (it usually is blanched when you buy it. It’ll say so on the label)
1 tbsp low sodium, aluminum free baking powder
1/4 c agave nectar
3/4 c almond milk (I make my own so if you use store bought get unflavored, unsweetened)
1/3 c grapeseed oil
2 lg eggs
Preheat oven to 400 degrees.
Add all the ingredients into your stand mixer bowl (or a medium bowl if you will be using your hand mixer). Mix until well blended.
Pour into silicon muffin cups (about 1/4 from top) that are on a cookie sheet (or you can use your muffin pan with paper liners).
Bake for 15-20 minutes. All 3 times they were done at 15 minutes (toothpick came out clean) but I like them a little more golden than they were. 20 minutes was a little too long 17 minutes was just about right except the bottoms were brown but they were still absolutely delicious! Enjoy!