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Nana’s Gluten-Free Cornbread

Naomi Vining’s Nana’s Gluten-Free Cornbread entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

  • 1 cup Sue Bee® Spun Honey
  • 1 cup Buckwheat flour
  • 2 cups gluten-free corn meal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon soda
  • 1 teaspoon xanthan gum
  • 1/2 cup Miracle Whip
  • 4 eggs separated, 2 cups milk.

Directions

  • In a medium sized bowl, combine the dry ingredients.
  • Stir with a whisk to incorporate well. As you separate the eggs, put the yolks in with the dry ingredients and put the whites into a separate bowl that is large enough to beat the whites stiff, forming peaks. Set aside the beaten whites.
  • Into the dry ingredients and the yolks, add the Miracle Whip, Sue Bee Whipped Honey and the milk. Stir just until combined.
  • Add the beaten whites and gently fold into the batter. Pour into a greased 9"x12" pan or large muffins pan.
  • Bake at 400 degrees for 25-30 minutes and golden brown.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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