Gluten-Free Mini Cornbread Cocottes Recipe - Allrecipes.com
Gluten-Free Mini Cornbread Cocottes Recipe
  • READY IN ABOUT hrs

Gluten-Free Mini Cornbread Cocottes

Recipe by  

"Homemade sweet-style gluten-free cornbread. Fluffy and tasty, just without the gluten. Enjoy."

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Ingredients Edit and Save

Original recipe makes 4 8-ounce mini cocottes Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
  2. 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. 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.
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Footnotes

  • Cook's Note:
  • Make sure all ingredients are certified gluten-free.
  • Lard can be substituted for the butter.
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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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