Mesquite Flour Cornbread


Makes 1 pan.

By Teresa Morris


Mesquite Flour Cornbread


For 1 Batch(es)


  • 1 cup(s) cornmeal
  • 1/2 cup(s) brown rice flour
  • 1/3 cup(s) arrowroot starch
  • 3 tablespoons mesquite flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon(s) salt
  • 1 cup(s) milk
  • 2 tablespoons milk
  • 2 eggs beaten
  • 2 tablespoons honey
  • 4 tablespoons melted butter

Mesquite Flour Cornbread Directions

  1. Heat the oven to 375°.
  2. Oil the bottom of an 8-by-8-inch square pan.
  3. In a medium bowl, blend together the dry ingredients.
  4. In a separate bowl, mix together the milk, eggs and honey. Pour the wet mixture into the dry ingredients and mix until well blended. Finally, stir in the melted butter or coconut oil and mix until well blended.
  5. Pour the cornbread batter into the prepared pan and bake for 20 to 25 minutes, until golden brown.

Recipe notes

Feel free to substitute coconut oil for the melted butter.

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