Naomi Vining’s Nana’s Gluten-Free Cornbread entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Nana's Gluten-Free Cornbread
  1. 1 cup Sue BeeĀ® Spun Honey
  2. 1 cup Buckwheat flour
  3. 2 cups gluten-free corn meal
  4. 1 Tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon soda
  7. 1 teaspoon xanthan gum
  8. 1/2 cup Miracle Whip
  9. 4 eggs separated, 2 cups milk.
  1. In a medium sized bowl, combine the dry ingredients.
  2. Stir with a whisk to incorporate well. As you separate the eggs, put the yolks in with the dry ingredients and put the whites into a separate bowl that is large enough to beat the whites stiff, forming peaks. Set aside the beaten whites.
  3. Into the dry ingredients and the yolks, add the Miracle Whip, Sue Bee Whipped Honey and the milk. Stir just until combined.
  4. Add the beaten whites and gently fold into the batter. Pour into a greased 9"x12" pan or large muffins pan.
  5. Bake at 400 degrees for 25-30 minutes and golden brown.
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