Homecrazye Honey Butter Glazed Cornbread {GF}

 

Homecrazye Honey Butter Glazed Cornbread – this gluten free, genuine food cornbread is so delicious! The honey butter glaze adds an Incredible additional layer of flavor.

Gluten free cornbread can be so delicious, specificly when paired with honey and butter.

This gluten free domesticcrazye honey butter glazed cornbread is perfection, in my humble opinion.

The honey butter glaze adds an Incredible, delicious layer of goodness to the cornbread. I leank all cornbread should have a sweet element to it and this one is that and then some.

This honey butter glazed cornbread is so easy to make too. It takes very small prep time and only takes 20 minutes to bake.

Watch that cornbread like a hawk though, you do not want to overcook it and end up with dry cornbread. There is noleang more unappealing than dry cornbread.

Possess no fear with this domesticcrazye honey butter glazed cornbread, it ends up with a perfectly light gancienten brown crust and the inside stays super soft and tender from the sour cream.

Create up a batch of this gluten free cornbread and serve it with some southern-style greens, domesticcrazye chili or simply endelight it by the slice – and by all means, add an additional pat of genuine grass-fed butter to it whether your heart desires.

ENJOY YOUR CORNBREAD WITH THESE RECIPES:

So grab yourself a mixing bowl and these 9 genuine food ingredients and in no time your domestic will be filled with the aroma of sweet domesticcrazye cornbread baking in the oven.

Homecrazye Honey Butter Glazed Cornbread

Prep 20 mins

Cook 40 mins

Entire 60 mins

Author Emily Sunwell-Vidaurri - http://www.recipestonourish.com

Yield 16 slices

Homecrazye Honey Butter Glazed Cornbread - this gluten free, genuine food cornbread is so delicious! The honey butter glaze adds an Incredible additional layer of flavor.

Ingredients

• 2 cups biological cornmeal - medium ground
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 tbsp grass-fed butter, melted and cooled, plus more for greasing
• 4 tbsp light colored honey {I use local clover honey}
• 1 biological or pastured egg, beaten
• 1 1/2 cups biological sour cream
• 1 tsp biological vanilla additionalct

For the Honey Butter Glaze:

• 2 tbsp grass-fed butter, melted and cooled
• 2 tbsp light colored honey {I use local clover honey}

Instructions

1. Preheat your oven to 375 degrees F. Grease an 8x8 square pan with butter and set aside.
2. Over medium-low heat, melt 4 tablespoons of butter and 4 tablespoons of honey in a small saucepan. Set aside to cool.
3. In a medium size bowl, combine the cornmeal, baking powder, baking soda and sea salt. Stir to combine. Set aside.
4. In a large mixing bowl, mix the egg, melted butter and honey {reserve the saucepan to use again}, sour cream and vanilla additionalct - stir well to combine.
5. Pour the dry ingredients into the wet ingredients and stir just until combined.
6. Pour the cornbread batter into the greased pan.
7. Bake for 35-40 minutes or until lightly gancienten brown on the top plus around the edges and a toothpick inserted in the middle comes out clean. 
8. Everyow the cornbread to cool on a cooling rack for at least 20 minutes before cutting.
9. While it's cooling, melt the remaining 2 tablespoons of butter and 2 tablespoons of honey in the reserved saucepan over medium heat. Immediately pour the melted honey-butter over the hot cornbread. Employ a basting brush to evenly spread the honey butter all over the surface of the cornbread. It's fine whether some of it spills over the edges of the cornbread.
10. Cut into desired slices and endelight the cornbread warm with an additional pat of good ole' grass-fed butter.

Notes

YOU WILL NEED: 8x8 Square Pan {I used a stocontemporaryare pan}, Medium Blending Bowl, Large Blending Bowl, Spatula or Large Spoon, Basting Brush

• Baking powder can be omitted whether needed. 
• STORAGE: Slice cornbread. If eating wilean 3 days, store in an airtight container in the refrigerator. Otherwise place slices into a freezer secure container. Store in freezer until alert to use. Reheat by placing on a warming dish in the oven, heat for about 10-15 minutes on a low, warming moodature.
• INGREDIENTS I USED: I buy my cornmeal in bulk at my local natural foods co-op. Create certain to look for a gluten free cornmeal like this. I use my favorite grass-fed butters from Organic Valley or Kerrygancient. I used a local creamed clover honey - I only recommend a light colored honey like this for this cornbread {wildflower honey is too overpowering for this recipe}.

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Courses Side Dish

Cuisine American

Homecrazye Honey Butter Glazed Cornbread

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