Cheesy Blue Cornbread-Gluten Free-No Egg

Crafted with blue cornmeal and cheddar cheese, this cornbread delivers a slightly sweet, nutty flavor balanced by a savory, golden-baked crust. Moist on the inside with a tender crumb.

Ingredients: Gluten Free Flour (Sorghum Flour, Brown Rice Flour, Starches [Tapioca and/or Arrowroot], White Rice Flour, Gums [Guar and/or Xanthan]), Granulated Sugar, Blue Cornmeal, Freeze-dried Cheddar Cheese, Freeze-dried Corn, Baking Powder (Baking Soda [Sodium Bicarbonate], Cream of Tartar, Arrowroot Powder), Instant Milk Powder, Himalayan Pink Salt, Vanilla Bean Powder

Contains: Milk

Pint Instructions: Preheat oven to 400°. Grease an 8x8 pan. In a mixing bowl, combine the dry ingredients with 2 Tablespoons oil of choice (melted butter, vegetable oil, olive oil, avocado oil, or melted coconut oil), 1 egg, and ½ cup of water. Let batter rest for 15 minutes. Pour batter into prepared pan.

Quart Instructions: Preheat oven to 400°. Grease a 9x13 pan. In a mixing bowl, combine the dry ingredients with ¼ cup oil of choice (melted butter, vegetable oil, olive oil, avocado oil, or melted coconut oil), 2 eggs, and 1 cup of water. Let batter rest for 15 minutes. Pour batter into prepared pan.

Baking Times

8x8 pan: Bake for 30-35 minutes

9x13 pan: Bake for 20-30 minutes.

For regular muffins, bake at 400° for 14-18 minutes.

For mini muffins, bake at 400° for 12-16 minutes.