Gluten-Free Cornbread with Dates and Honey
Yield: 9-12 servings

Although not technically a dessert, honey and dates make this bread a sweeter treat in comparison to traditional cornbreads. Sprinkled on top during baking, the dates give this bread a pretty “quilted” look.

1 1/4 cups corn meal
3/4 cups GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/2 cup softened honey, plus 2-4 tablespoons for drizzling
1 1/3 cups whole or low fat milk
3 tablespoons melted butter
1/2 cup pitted dates, chopped (separate the pieces as much as possible)

1. Preheat the oven to 375 degrees. Butter a 9-inch-square baking pan.

2. Whisk the dry ingredients together in a large bowl. In another bowl, beat the eggs a few times and add in the 1/2-cup honey and milk. Make a well in the dry ingredients and pour the wet ingredients into the dry. Mix until just incorporated; the batter may be a little lumpy. Gently blend in the melted butter.

3. Pour the batter into the prepared pan and bake 15 minutes. Remove the bread from the oven and sprinkle the top with the dates. Bake another 20-23 minutes, until the bread is golden brown and a toothpick or straw inserted into the center comes out clean. Cool in the pan 10-15 minutes. Serve warm or room temperature with a drizzle of honey.

©2007 Copyright Alison Anton - All rights reserved.