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.