Mesquite Flour Cornbread
Ingredients
- 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
Instructions
- Heat the oven to 375°.
- Oil the bottom of an 8-by-8-inch square pan.
- In a medium bowl, blend together the dry ingredients.
- 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.
- Pour the cornbread batter into the prepared pan and bake for 20 to 25 minutes, until golden brown.
Notes
Feel free to substitute coconut oil for the melted butter.
