Today, I'm sharing my favorite cornbread recipe. Okay...so I'm a cornbread snob. It's one of my favorite foods and a boxed mix will just not do (okay in a pinch it does). The recipe I'm sharing is one that I came across years ago here before I was gluten and dairy free. I did alter it a bit back then which I shared below. Now I have altered that recipe to fit our diet and a few other tricks that I've learned over the years.

Regular Recipe:

1 cup all-purpose flour
1 cup cornmeal
1/2 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg, lightly beaten
1 cup sour cream
1/3 cup buttermilk
1/4 cup butter, melted

Gluten and Dairy Free Recipe

1 cup gluten free all-purpose flour
1 cup cornmeal
1/2 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg, lightly beaten
1 cup dairy free yogurt (I like the coconut milk So Delicious Brand)
1/3 cup dairy free milk (I like almond milk)
1/4 cup dairy free butter, melted (I like Earth Balance)

Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish. *Put the greased baking dish in the preheated oven prior to pouring in the mixture.

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream or yogurt, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish. *Sprinkle the top with sugar (cover the top entirely).

Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. *Put the oven on broil and leave in the oven until the sugar is golden brown. Serve warm.

*Maple Butter Recipe:

1 stick of butter (Butter of choice)
Maple Syrup (amount depends on taste and sweetness).

Put diary free or regular butter in stand mixture and add maple syrup to the butter. Mix until creamy.

All * are optional but truly make a difference.

Enjoy! ~T