How to make my Gluten Free Corn Cakes!!

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and water is cost-effective.

Bring 3/4 cup of water to a boil in a saucepan.

Once boiling, add in 1/4 cup of cornmeal and reduce heat to medium, cooking for about 5 minutes while stirring to prevent burning.

In a mixing bowl, combine 1 cup of gluten-free flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda; mix well.

In another bowl, mix together 3/4 cup of milk and 2 teaspoons of apple cider vinegar; let it sit to sour.

In a separate bowl, whisk together 2 eggs, 2 tablespoons of honey, and 1 teaspoon of vanilla extract.

Melt 1 tablespoon of butter and let it cool slightly before adding it to the egg mixture.

Once the cornmeal is cooked, remove it from heat and stir in the sour milk mixture gradually.

Combine the dry ingredients with the wet ingredients, including the egg mixture and melted butter, and mix until just combined.

Heat a cast iron skillet over medium-high heat and add bacon grease for frying.

Scoop about 1/4 cup of batter into the skillet for each corn cake, cooking until bubbles form and the edges look set before flipping.

Cook the other side until golden brown, then remove to a plate and repeat with remaining batter, adding more bacon grease as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens