This Gluten-Free Cornbread is soft, moist and a wholesome take on a classic favorite blending gluten-free flour, cornmeal, and butternut squash that you can make in the oven or the slow cooker. You can enjoy it alone as an afternoon snack or as a deliciously cozy side dish alongside your favorite bowl of soup or chili.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the curdled almond milk mixture (or buttermilk).
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the curdled almond milk mixture (or buttermilk).
Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.
* If you like a less sweet cornbread, reduce or omit the maple syrup or honey
* To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.