Gluten-Free Cinnamon-Basil Cornbread

Gluten-Free Cinnamon-Basil Cornbread
Staff Writer
Gluten-Free Cinnamon-Basil Cornbread

Amie Valpone

Gluten-Free Cinnamon-Basil Cornbread

This cornbread is quite delicious and what makes it extra special is the dash of cinnamon and fresh basil; they add a perfectly sweet touch to each bite. My favorite way to serve this recipe is toasted with a drizzle of honey on top.  Or if you're feeling extra special, you can top it with a scoop of almond milk ice cream.

Directions

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Beat the eggs, butter, and milk in a large bowl. In a separate bowl, combine all of the dry ingredients and mix well to combine. Add the dry ingredients to the wet ingredients and mix well. Transfer the mixture into the prepared baking dish. Bake until golden brown, for 30 minutes. Remove from the oven and set aside to cool for 10 minutes before serving.

Nutrition

Calories per serving:

304 kcal

Daily value:

15%

Servings:

8
  • Carbohydrate, by difference 42 g
  • Protein 8 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 345 IU
  • Vitamin A, RAE 28 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 16 µg
  • Ash 3 g
  • Calcium, Ca 105 mg
  • Carotene, beta 128 µg
  • Cholesterol 5 mg
  • Choline, total 11 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 4 g
  • Folate, DFE 80 µg
  • Folate, food 24 µg
  • Folate, total 57 µg
  • Folic acid 33 µg
  • Glutamic acid 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 227 µg
  • Magnesium, Mg 59 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Phosphorus, P 314 mg
  • Potassium, K 282 mg
  • Retinol 13 µg
  • Selenium, Se 6 µg
  • Sodium, Na 642 mg
  • Starch 11 g
  • Sucrose 6 g
  • Sugars, total 6 g
  • Tocopherol, gamma 2 mg
  • Water 50 g
  • Zinc, Zn 1 mg
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