¼ cup sunflower oil
½ cup raw honey
1 large egg
½ cup rice milk
1 cup cornmeal
1 cup gluten free flour*
1 tsp baking soda
½ tsp baking powder
½ tsp sea salt
¼ tsp culinary lavender
½ tsp toasted whole fennel seeds
Toast fennel lightly in dry fry pan on medium heat. Mix oil and honey. Add eggs and milk . Mix well. Mix dry ingredients in separate bowl and then add to honey mixture. Stir only enough to mix; over mixing make corn bread very crumbly. Pour batter into muffin tins. Bake at 350 degrees for 15 minutes or until done. For high altitude, add flour to thicken dough.
*I use gluten free flour made from this recipe: 6 cups brown rice flour, 2 cups potato starch flour, 1 cup tapioca flour; mix well. But you can also buy gluten free flour pre-made at the grocery store.
One last note: this corn bread is very good without the fennel and lavender. Or with just one spice. Or with ½ tsp cinnamon and ½ tsp lavender. Or just be creative. You can’t go wrong.