Warm, tender corn bread served with whipped honey butter.
I love to serve warm corn bread and honey butter with Chili on a cold wintery day! If you prefer a smaller amount, just half the recipe and use an 8 x 8 inch pan.
Preheat oven to 400º. Spray 9 x 13 inch baking dish with cooking spray.
Combine corn meal, flour, xanthan gum, sugar, baking powder and salt in medium bowl.
Combine milk, oil and egg in small bowl; mix well.
Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.
Bake for 20 minutes, or until wooden pick inserted in center comes out clean. Serve warm.
Whip the butter until it's fluffy.
Add the honey, powdered sugar and vanilla. Beat until smooth.
Make sure the corn meal is gluten free.
