Buckwheat Corn Bread (Gluten Free)

 

 

 

 

Ah, corn bread. So good, so simple, but SO full of gluten. (Sad face goes here) Recently my hubby has had some terrible happenings with wheat/gluten, so I am trying my best to go gluten-free with him. Soooooo, naturally all of the "good stuff" gets cut out.

But not to worry- where there is a will, there is a way, and I came up with a great recipe that is sure to satisfy!

But first- here is a picture of some ears of corn (since this post is about corn bread) that my Dad gave to me this morning from a friend's garden! yum! And so beautiful, too!

Ingredients:

1 cup cornmeal
1 cup buckwheat flour
2 tsp baking Powder
1 tsp baking Soda
1 tsp salt
1/4 cup coconut sugar (or regular sugar)
2 eggs
1 1/4 cup buttermilk
1/4 butter, melted

Mix all dry ingredients together in a medium sized bowl and set aside.

Next, in a small bowl, whisk together all wet ingredients; mix in well with the dry items.

Once everything is mixed together, grease a 9x13 pan or a muffin tin and pour in prepared batter. (Because it is buckwheat flour.. don't be scared to discover that your "typical" corn bread coloring isn't there!)  :)

Bake at 350 degrees for 20 minutes (or for 10-15 minutes for muffins) or until a toothpick inserted comes out clean.

Cut into squares and enjoy with a little butter and honey or even homemade jam! ENJOY!!

So simple, but pretty tasty- and GLUTEN FREE! YEEE HEEE!!