Ingredients
Scale
- 1 1/2 cups Gluten Free Flour Blend
- 1 cup Gluten Free Medium Grind Cornmeal
- 2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 1/4 cups coconut milk (or any other milk you prefer)
- 2 eggs
- 1/3 cup melted butter
- 1 tablespoon honey
- 1 cup smoked cheddar cheese, grated (I used Boar’s Head Cheddar)
- 3–4 scallions, chopped
Chipotle Honey
- 1/2 teaspoon chipotle powder
- 3–4 tablespoons honey
Mix it up in a small bowl.
Instructions
- Preheat oven to 375F. Using a 8×8 pan, layer with parchment paper and spray with coconut oil. **I used 3 mini loaf pans.
- In a medium sized bowl, combine the flour, cornmeal, baking powder and salt.
- In the bowl of a stand mixer and the whisk attachment – whisk to combine the milk, eggs, butter and honey. Slowly add the dry ingredients mixture. Remove the bowl from the mixer. Add the cheese and scallions. Using a rubber spatula, fold everything together.
- Pour the batter into the prepare pan. Bake for 28-32 minutes or until a toothpick or the tip of a sharp knife comes out clean. Let cool for about 5 minutes, then slice up.
Top with Chipotle Honey or serve along side your favorite soup!
- Prep Time: 5
- Cook Time: 35
- Method: oven