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Gluten-Free Mini Cornbread Cocottes
Gluten-Free Mini Cornbread Cocottes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Deliciously fluffy gluten-free cornbread made with a blend of cornmeal, rice flour, tapioca flour, and buckwheat flour.
Ingredients:
  • 1 cup cornmeal, or more as needed
  • 0.25 cup tapioca flour
  • 3 tablespoons rice flour
  • 2.6666667461395 tablespoons buckwheat flour
  • 2.75 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons butter, softened
  • 0.75 cup milk
  • 2 eggs, beaten
  • 2 tablespoons honey
  • 1 teaspoon vinegar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then lightly grease and flour 4 muffin cups or ramekins.
  • Combine cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Incorporate butter into dry ingredients until fully mixed. Gently fold in milk, eggs, honey, and vinegar until batter forms, adjusting consistency with more cornmeal if needed. Fill prepared muffin tins with batter.
  • Bake in the preheated oven for 20-25 minutes until the tops are firm and lightly browned. Allow to cool in the muffin cups for 3 minutes, then transfer to a wire rack to cool completely.

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