Classic Cornbread - GF & DF

The perfect match for my Paleo Pumpkin Chili!♥ Dairy free, refined SF, and made in a blender. Crispy edges & top, pillowy and sweet on the inside. Easy and SO delicious!Printable recipe below.[recipe title="Classic Cornbread" difficulty="easy" servings="12"]Ingredients:

• • 3 eggs
  • 2 tsp baking powder
  • 1/2 C raw, light colored honey
  • 1/2 C plain unsweetened almond or cashew milk
  • 2 T coconut oil
  • 1 C corn meal (the more finely ground, the better)
  • 3/4 C GF baking flour (I use Bob's Red Mill 1:1 GF baking flour)

Directions:

1. Preheat oven to 425ºF and line an 8x8 baking dish with parchment paper, set aside
2. Place eggs, milk, honey, oil, and baking powder in your high-speed blender and blend for 1-2 minutes
3. Add in both flours and blend one last time
4. Pour into parchment lined baking dish and bake for 18-20 minutes
5. Best enjoyed with my Paleo Pumpkin Chili ;-)

*Should work just the same with a handheld mixer if you do not have a blender.