Did you all eat a traditional New Years meal? We did, sort of, and it was great! I always forget about the deliciousness of Southern food!
Anyway, it was New Year’s Eve, I was grocery shopping, and I could not find pure corn meal from a good source (you know, without a bunch of added chemicals). So I did a quick google search, and decided that I should try making corn bread with polenta. I headed to the rice/grains aisle and found organic, non-GMO polenta. I bought that along with some King Arthur gluten free all purpose flour.
I wasn’t sure how this cornbread would turn out, but we actually loved it! And you won’t miss the “real” flour or the buttermilk. PLUS, it has plenty of honey!
Gluten Free Honey Polenta Cornbread
- 1 1/2 cup organic polenta (finest grind available)
- 1/2 cup gluten free flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 egg, beaten
- 4 Tbsp unsalted butter, melted and cooled slightly
- 1 1/2 cup coconut milk (I used unsweetened, in carton; the canned full-fat kind would probably be a delicious option)
- 4 Tbsp honey
- extra butter
Preheat oven to 375 degrees. Grease a 12-inch cast iron skillet with cold butter.
Combine polenta, flour, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, with a hand mixer, beat the egg, melted butter, coconut milk, and honey.
Add wet ingredients to the dry ingredients and mix until combined. Do not overmix.
Pour the mixture into the skillet.
Bake for 25+ minutes, until a tester or toothpick comes out clean. It will brown slightly on the top and around the edges.
This is perfect for New Years Day, or a cold winter’s night paired with chili or soup!