Friday, January 9, 2015

Polenta Cornbread

1 cup gluten-free flour blend (such as Bob's Red Mill)
1 cup polenta (corn grits or very coarse corn meal)
2 T cane juice crystals or sucanut
2 1/2 t baking powder 

1 t celtic sea salt
2 eggs
1 cup almond milk or water
1/4 cup coconut oil melted or room temperature

1. Mix dry ingredients. Then add wet ingredients and mix till batter is moistened.

2. Pour into greased 8-inch square or round pan.
3.  Bake at 400 degrees for 20-25 minutes till lightly browned and baked through.

Optional: add 1/2 cup shre
dded cheese, or 1/2 cup crumbled feta and 1 T fresh dill