Gluten free, dairy free, sugar free
Preheat oven to 425.
1 c. Cornmeal
1 1/4 c. Gluten free flour blend (I used: 1/2 c. oat, 1/2 c. rice, 1/4 c. tapioca)
1/4 c. Coconut oil
1 c. Almond milk
1/4 c. coconut sugar
1 1/2 tsp. Baking powder
1 tsp. Salt
1 c. Sweetcorn
Mix dry ingredients. Add wet ingredients, mix lightly. Fold in corn. Grease pan or skillet with . Pour in batter. Bake at 425 for 25 minutes. Serve with honey, or whatever you like :)!
You may substitute:
butter (grass-fed recommended!) for coconut oil
any milk for the almond milk
My pan served 16 small pieces, but you could cut 8 large pieces or somewhere in between.