Foraged Goldenrod Cornbread

Gluten free foraged goldenrod cornbread recipe created by me below.

Ingredients:

~ 1 1/2 cups/225g cornmeal/polenta

~ 1/2 cup/60g almond flour

~ 1 tsp salt

~ 2 tsp baking powder

~ 1/2 tsp baking soda

~ 1/2 cup/80g tapioca starch

~ 1/4 tsp xanthan gum

~ 1/2 cup/113g plant-based butter, softened

~ 1/4 cup/85g honey

~ 1 1/4 cup/300mL plant-based milk

~ 1 egg, slightly beaten

~ 1/2 cup/22g fresh goldenrod flowers

Directions:

1. Preheat oven to 425F/220C.

2. Mix dry ingredients (cornmeal, flour, salt, baking powder, baking soda, tapioca starch, xanthan gum) in a bowl.

3. Cream together butter & honey in another bowl, then add remaining wet ingredients (egg, milk).

4. Combine dry & wet ingredients, mixing until smooth, then stir in goldenrod flowers.

5. Pour mixture into a greased cast-iron pan.

6. Bake for approximately 25 minutes, until a toothpick inserted into centre comes out clean.

7. Best served warm topped with butter & honey.