Name: Gluten-Free Mini Cornbread Cocottes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Cornmeal, or more as needed - 1 cup; Tapioca flour - ¼ cup; Rice flour - 3 tablespoons; Buckwheat flour - 2 ⅔ tablespoons; Baking powder - 2 ¾ teaspoons; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Butter, softened - 3 tablespoons; Milk - ¾ cup; Eggs, beaten - 2; Honey - 2 tablespoons; Vinegar - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Mini Cornbread Cocottes

1. Cornmeal, or more as needed - 1 cup

2. Tapioca flour - ¼ cup

3. Rice flour - 3 tablespoons

4. Buckwheat flour - 2 ⅔ tablespoons

5. Baking powder - 2 ¾ teaspoons

6. Baking soda - 1 teaspoon

7. Salt - ½ teaspoon

8. Butter, softened - 3 tablespoons

9. Milk - ¾ cup

10. Eggs, beaten - 2

11. Honey - 2 tablespoons

12. Vinegar - 1 teaspoon

How to cook deliciously - Gluten-Free Mini Cornbread Cocottes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.

2. Stage

Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.

3. Stage

Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.