Gluten-Free Mini Cornbread Cocottes Recipe

Name: Gluten-Free Mini Cornbread Cocottes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal, or more as needed; 1/4 cup tapioca flour; 3 tablespoons rice flour; 2 2/3 tablespoons buckwheat flour; 2 3/4 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 tablespoons butter, softened; 3/4 cup milk; 2 eggs, beaten; 2 tablespoons honey; 1 teaspoon vinegar

Servings: persons

1 cup cornmeal, or more as needed
1/4 cup tapioca flour
3 tablespoons rice flour
2 2/3 tablespoons buckwheat flour
2 3/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, softened
3/4 cup milk
2 eggs, beaten
2 tablespoons honey
1 teaspoon vinegar

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.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cornmeal, or more as needed, 1/4 cup tapioca flour, 3 tablespoons rice flour, 2 2/3 tablespoons buckwheat flour, and more.

Yes, Gluten-Free Mini Cornbread Cocottes falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Mini Cornbread Cocottes

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