Keto GF Cornbread

INGREDIENTS

• 1 cup gluten-free flour blend (this one worked well: Bob's Red Mill 1 to 1)

• 1 cup gluten-free corn meal

• ¼ cup granulated stevia (1:1 powder)

• 2 teaspoons gluten-free baking powder

• ½ teaspoon salt

• 2 eggs, room temperature (or flax egg: 1 Tbs flax powder with 3 Tbs water)

• 1 cup nut milk

• ¼ cup oil of choice (or melted and cooled butter)

INSTRUCTIONS

1. Preheat oven to 350°F. Position rack in center of oven. Grease a 12 serving cupcake pan; or a square 9x9x2-inch baking pan; set aside.

2. In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, and salt.

3. In a separate medium mixing bowl, beat together eggs, milk, and oil. Add dry mixture to wet mixture, and stir just till blended.

4. Spoon batter evenly into the square pan or cupcake pans, filling about ⅔ full. For a square pan bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. For muffins, bake for 20 minutes or until a wooden toothpick inserted near center comes out clean.

5. Store leftover muffins in an airtight container at room temperature for up to two days.