Honey Sweet GF Blue Cornbread

Honey Sweet Gluten Free Blue Cornbread
feeds 18-24 (approx. size of half sheet pan)
always use local and organic ingredients when possible!

We love using Anson Mills products. Founder Glenn Roberts and Creative Director Kay Rentschler , owner of The Millers Wife, a food truck on Martha’s Vineyard selling the most amazing Crepes (you can find her on Wednesdays at the West Tisbury Farmer’s Market) , are our good friends and local food advocates. Their world class line up of products and the method in which they are grown and produced speaks for itself! 

Ingredients:
3 1/2 cups Anson Mills Native Fine Blue Cornmeal
3 1/2 cups 1-to-1 Gluten Free Flour
3 tbsp Baking Powder
1 cup Granulated Sugar
3 tsp Salt
3 cups Whole Milk
6 Large Eggs (at room temp)
1 1/2 cups Honey
6 tsp Vanilla extract

Method:
1. Preheat your over to 375°F, grease your cast iron skillet or half sheet pan and set aside.
2. In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. Whisk together until well combined.
3. In another bowl, whisk together milk, eggs, butter, honey and vanilla. Gently fold the wet and dry ingredients together until just incorporated. Do not over mix or over work the batter.
4. Pour the batter into the greased pan and bake 20-30 minutes until golden brown. (Bake time may vary) If the top browns too quickly, cover the pan loosely with foil and continue baking. Check with a toothpick towards the center after 20 minutes. The Cornbread is finished with a toothpick inserted at the center has a few crumbs attached but comes out easily and isn’t too moist.
5. Drizzle melted butter or compound butter of your choice over the top, allowing it to soak into the cornbread. Serve Warm!

*For muffins, bake 13-15 minutes in lined muffin tins, check with toothpick to be sure they’re done.

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