Delicious and Gluten-Free Mini Cornbread Cocottes Recipe

Indulge in these delicious and gluten-free mini cornbread cocottes with a golden crust. Made with a combination of cornmeal, gluten-free flour blend, and aromatic spices, these individual servings are perfect for any meal or as a side dish. The crispy exterior and moist interior will have everyone coming back for more. Plus, it's a great option for those following a gluten-free diet!

Ingredients

• 1 cup cornmeal
• 1 cup gluten-free flour blend
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• 1/4 cup melted butter
• 2 eggs
• 1/2 cup corn kernels
• 1/4 cup chopped fresh parsley
• Cooking spray

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, baking powder, salt, baking soda, paprika, garlic powder, onion powder, and cayenne pepper.
3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn kernels and chopped parsley.
6. Spray six mini cocottes or ramekins with cooking spray.
7. Divide the cornbread batter evenly among the prepared cocottes.
8. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool for a few minutes before serving.
10. Serve warm and enjoy!

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