CORNLESS Cornbread

Someone recently asked me, "Why don't you use corn flour/corn meal?"

Corn = Inflammation (in most people)

Corn = GMO (unless you specifically buy non-GMO corn)

Inflammation + GMO's = a sick person

I LOVE chili, white, red, anything between...and I LOVE a good cornbread with it.  WARNING:  I like my bread sweet, so cut back on the honey if you don't.

INGREDIENTS:

1/2 cup of butter or EVOO (or use a little of both)
1/2 cup honey or agave
2 eggs
1 cup milk or milk alternative + 1 tsp of vinegar or lemon juice (combine and set aside)
1/2 tsp baking soda
2 cups NAMASTE Perfect Flour Blend
1/2 tsp of salt

DIRECTIONS:

1.  PREHEAT OVEN 375.  Grease an 8x8 pan.
2.  If you haven't already done so, combine milk and vinegar/lemon and set aside.  This is our "buttermilk".
2.  Melt butter.  Stir in honey, mix to incorporate.  Add eggs, mix again.
3.  Add baking soda to the milk mixture.  Pour into the butter/eggs/honey.
4.  Stir in flour and salt.  Mix well.  Pour into greased pan.
5.  Bake 30-40 min or until center is "set".
6.  Drizzle honey on top once it comes out of oven.

SERVE W/ YOUR FAVORITE CHILI RECIPE.  Want to know my favorite white chili recipe?  Pioneer Woman's recipe is HERE.  (I use arrowroot powder instead of corn/masa)